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.

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Ingredients

  • 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
  • Salt
  • Freshly ground black pepper

Instructions

  1. Put the mango, onion, bell pepper, jalapeño, garlic, and vinegar into a bowl.
  2. Add 1 tablespoon of warm tap water and stir to combine. Add salt and pepper to taste.
  3. Cover and refrigerate at least 1 hour or up to 1 week before serving.

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about the author

Mary McDougall, RN

Mary McDougall, RN, is a nurse and co-author of eight national bestselling books. She lectures nationwide, has created over 2,000 health-supporting recipes, and has been caring for people with diet and lifestyle medicine for 25 years.

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