This light refreshing onion-mango salsa recipe is perfect to serve with a variety of dishes. When grilling salmon, serve it on the side; or cool down any spicy Mexican dish with a generous helping. Yields 4 cups.
1/3 c. mangoes, diced
1/8 c. fresh lemon juice
1 T balsamic vinegar
1/2 jumbo Idaho-E Oregon yellow onions, diced
1 c. fresh tomatoes, chopped
1 1/2 T fresh chopped Basil, packed
2/3 c. red bell peppers, diced
2/3 c. green bell peppers, diced
1 T jalapeño pepper, seeded and diced
In large mixing bowl, pour lemon juice and balsamic vinegar over mangoes. Stir in onions, tomatoes, basil, and bell and jalapeño peppers. Cover and refrigerate for several hours; mix well before serving. Serve salsa with chips, toasted bread bites or as an accompaniment to seafood, chicken, or pork.
APPLE SALSA VARIATION: Substitute Granny Smith apples for mangoes and thyme for basil. Prepare as directed above.