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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: darang61
Servings: 12
This salsa recipe is great with barbecued fish, seafood or chicken. I often use it as an accompaniment with Cajun spiced seared tuna or chili dusted prawns, and it also makes a great condiment with deep-fried oysters.
200 grams mango pulp, diced
100 grams mango purée, you may prepare this with the remaining flesh around the seed and the trimmings of the mango fillets
90 grams red capsicums or green capsicum, diced
50 grams red onions
10 grams cilantro leaves, chopped roughly
salt
white pepper
1 lime, juice of
2 pieces red finger chilies, chopped
30 ml virgin olive oil
In a bowl, combine all ingredients except the coriander leaves. Season well and chill in the refrigerator for at least 30 minutes. Add the coriander leaves just before serving.