Mango Salsa a flavorful salsa loaded with chunks of fresh mango, tomatoes, onions and jalapenos with Mexican seasonings. Serve warm, over chicken or fish!
56ouncescanned diced tomatoes You want twice the amount of tomatoes than mango and to chop all of the other veggies and fruit the same size as the tomatoes
1medium onionchopped
1red bell pepperchopped
2jalapenoschopped
4garlic clovesfinely chopped
¼cupcilantrochopped
¼cupwhite vinegar
2teaspoonsextra virgin olive oil
¼cupbrown sugar
1tablespoonhoney
1teaspooncumin
¼teaspooncayenne pepper
Instructions
Peel and chop mango into equal sized chunks.Peel and chop other vegetables and have them ready to go in the pot.
Add white vinegar, olive oil, brown sugar, and honey to a large, heavy pot, over medium-high heat. Stir until the sugar has dissolved. Make sure there are no clumps.Add in the mangoes, diced tomatoes, onion, bell pepper, jalapenos, garlic, cilantro, cumin, and cayenne pepper. Stir well.
Bring mixture to a low boil then cut back the heat and simmer uncovered at least 1 hour.
Once the salsa has thickened, allow it to cool and use it however you like.
Notes
DO NOT cover the pot with a lid. The fruits and vegetables have lots of natural juice. Evaporation needs to occur for the salsa needs to thicken up.My version was a little spicier than what David's sister had made, but not so spicy that it wasn't enjoyable. If you don't like spicy food leave out the cayenne pepper and be sure to scrape out the seeds and veins of the jalapenos.
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