Like most raw, fresh salsas, this is best
eaten shortly after completion.
Mango Pico de Gallo
6 mild long green chilies, such as Anaheim
or New Mexican, roasted, peeled, and chopped (about 1 cup)
1 large firm but ripe mango, peeled and cubed
1 large firm but ripe tomato cored, seeded, and coarsely chopped
3/4 cup diced red onion
1 to 2 fresh jalapenos, stemmed and minced
3 tablespoons fresh lime juice
3/4 teaspoon salt
1/3 cup finely chopped cilantro
- In a bowl, combine the green chilies,
mango, tomato, onion, jalapenos, lime juice, and salt.
- Cover and refrigerate for up to 1 hour,
to blend the flavors. Just before serving, stir in the cilantro
and adjust the seasoning.
Makes about 4 cups.
