Tomato-Mango Salsa Recipe

Caribbean Dips

More Caribbean Dips Recipes

Ingredients:

4 plum tomatoes (about 1 pound), seeded and chopped into 1/4-inch dice
3 small or 2 large ripe mangoes, peeled, pitted, and diced
1 medium red onion, finely chopped
1 medium red pepper, seeded, deribbed, and cut into 1/4-inch dice
1 tablespoon plus 1 teaspoon minced garlic
1 teaspoon red pepper flakes
1/4 cup chopped fresh cilantro
1/4 cup pineapple juice
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice

Directions:

1. Combine the tomatoes, mangoes, onion, pepper, garlic, pepper flakes, and cilantro in a large, glass or ceramic bowl, and mix gently.
2. In another large bowl, whisk together the pineapple juice, vinegar, and lime juice. Add to the tomato mixture and stir gently. Cover and refrigerate for at least 2 hours or until well chilled.
3. Serve chilled or at room temperature. The salsa will keep in the refrigerator for up to 3 days.

Makes about 4 cups

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Submitted 5/7/06.
Source:
Submitted By: Bobi Randzoni

Tomato-Mango Salsa


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