Mucho Mango Salsa
Sweet and tangy with a blast of habanero heat. Try in grilled fish tacos, serve with carnitas, or toss in a mixed green salad with sliced avocado.
1 large mango, seeded and diced
¼ C. finely diced Red Onion
1 ½ tsp. minced Cilantro
1 tsp. fresh Lime Juice
½ tsp. minced Habanero
2 T. finely diced Red Bell Pepper
¼ tsp. Salt
Combine all ingredients, mixing well. Serve chilled.
From Chevy’s Tex Mex Cookbook
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