Mango Salsa
A spicy sweet relish for roasted and grilled meats, like pork tenderloin and pork chops.
Many grocery stores will carry prepared mango that has been peeled, cored and cut into chunks. If you can find it, it's an easy matter to pare it down to salsa-size pieces, making the salsa that much easier to prepare. If you cannot find it or fresh mangoes that you’re willing to carve up, then pass on this as an accompaniment. Canned mangoes will not work for this recipe, which only uses garden fresh ingredients.
This salsa was originally made specifically for the Kitchen Tapestry recipe for Pan Roasted Pork Tenderloin with Mango Salsa, but it is, of course, a delicious accompaniment to any kind of roasted or grilled meat.
Mango Salsa
Yield: 2 cups
A spicy sweet relish for roasted and grilled meats, like pork tenderloin and pork chops
Ingredients
- 1 small ripe mango, peeled, cored and finely diced
- 1-2 medium tomatoes, diced
- 1/2 medium jalapeno pepper, cored, seeds removed and finely diced
- 1/2 cup chopped fresh cilantro
- 1/4 red onion, finely diced
- 3 tbsp balsamic vinegar
- 3 tbsp honey
- juice of 1 fresh lime
- 2 shakes Tabasco Sauce
- 1/8 tsp fine sea salt
- 6-7 grinds freshly cracked black pepper
Instructions
- Put all the ingredients in a mixing bowl and mix well. Cover and refrigerate.
- Make the salsa at least a few hours before using so all of the flavors have time to marry. Overnight is even better because the acid from the lime juice and vinegar will break down the fiber in the mango and tomatoes, giving you a saucier salsa.
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