Since it’s the start of spring, we thought we would give you a good recipe for the first outdoor meals of the year. Bring this dish to a barbeque and you will be an instant hit. It’s perfect for a side dish with tortilla chips or to top a delicious grilled white fish or tacos. Plus, it’s incredibly easy to make and won’t take up too much of your valuable time. Let us know how you like it!
Recipe of the Week: Spicy Mango Salsa
2 mangoes, finely diced
1 large red bell pepper, finely diced
½ medium yellow onion, finely diced
1 habanero pepper, very finely diced
Juice from 1 lime
1/3 cup green onion, finely diced and loosely packed
1/3 cup cilantro, chopped and loosely packed
¼ tsp. kosher salt
Dice all ingredients and place in food processor. Place food processor on pulse setting, and pulse 3 times until ingredients just come together. For extra spice, let sit over night; for medium spice serve immediately. Serve with grilled white fish or tortilla chips, enjoy!
Original recipe and phot for Pacific Coast Harvest by Kayla Waldorf