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Mango Pepper Salsa

18 Jan

Nothing screams “summer” to me in the middle of deepest, darkest winter like mango. I’ll eat a mango straight up for breakfast. I’d mango flavor SO many things if I had the option, but people would get sick of it. I’d also been introduced to jicama last summer while visiting my in-laws in California. I’d place the flavor somewhere between broccoli and cabbage, but biting into it gives the kind of crunchy, juicy, cool refreshment that a cup of ice water on a hot day gives. It’s amazing and I’m a little obsessed. Only recently did I realize that green bell peppers are the only gross ones…red, yellow and orange are delicious! I’d been avoiding bell peppers as a whole because I hated the green ones and figured the rest would be worse. I was so wrong. This salsa, while not spicy, is the perfect accompaniment to my Chili Lime Fish Tacos.

Mango Pepper Salsa

Mango Pepper Salsa

1 Mango, peeled and diced

1/2 Jicama, peeled and diced

8 mini sweet peppers, diced (I used a food chopper for this one and chopped them more finely than the others)

2 inches of a small bunch of green onion, sliced very thinly (just the greens)

4 Tbsp chopped fresh cilantro

Throw all of  it into a container, then squeeze the juice of 1 lime over it all and let the flavors mix for a few hours before serving. Make it the day before and it’ll be even better.

If you like it spicier, add jalapeño, finely chopped. Keep the seeds in if you like to roast your mouth.

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Posted by on January 18, 2014 in Side Dish

 

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