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(recipe, Carrie Floyd)
Excellent with grilled fish and fish tacos.
- 2 bell peppers (red, yellow, and/or orange), seeded and chopped into ¼-inch squares
- 1 small red onion, finely chopped
- 1 jalapeño pepper, seeded and diced
- 3 just-ripe mangoes, peeled and chopped into ½-inch square chunks
- 1 bunch cilantro, washed, dried, destemmed, and chopped
- 2 garlic cloves, minced
- Juice of 1 lime
- Salt to taste
- Mix everything together in a medium-large bowl and season to taste with salt.