We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes. For a snack, try rolling up a warm corn tortilla and using it to scoop up some of this flavorful salsa.
Put the mango, onion, bell pepper, jalapeño, garlic, and vinegar into a bowl.
Add 1 tablespoon of warm tap water and stir to combine. Add salt and pepper to taste.
Cover and refrigerate at least 1 hour or up to 1 week before serving.
Photo by Keepin’ it Kind
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- 2 cups peeled, chopped ripe mango
- ½ cup finely chopped onion
- ½ cup finely chopped red bell pepper
- 1 fresh jalapeño pepper, seeded and finely chopped
- 1 small clove garlic, crushed or minced
- 1 tablespoon cider vinegar
- Freshly ground black pepper
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