© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Cook's Illustrated, July and August 2005
Servings: About 3 cups.
Pepitas, or pumpkin seeds, are available in most supermarkets and natural food stores. This salsa pairs well with pork, chicken, or firm white fish.
1 large ripe mango, peeled, flesh cut from pit into ¼-inch dice (1 ¾ to 2 cups)
½ large red bell pepper, cored, seeded, and cut into ¼-inch dice (about ½ cup)
1 small shallot, minced (about 2 tablespoons)
2-3 tablespoons juice from 1 to 2 limes
2 tablespoons chopped fresh cilantro leaves
¼ cup unsalted pepitas, toasted in small skillet over medium heat until lightly browned, 3 to 5 minutes.
In medium bowl, toss together mango, red bell pepper, shallot, 2 tablespoons lime juice, cilantro, ½ teaspoon salt, and ⅛ teaspoon cayenne; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice, salt, and cayenne; stir in pepitas and serve.