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Chile Peppers Around the World: Mango Salsa

By Carolyn Dille & Susan Belsinger
June/July 1994
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Makes about 4 cups

Fruit salsas have become the vogue in some parts of the country, with almost any kind of chile combined with almost any kind of fruit, including peaches and raspberries. To our palates, tropical fruits such as papaya, mango, and pineapple taste the best with chiles; melons also go well in fruit salsas.

• 2 mangoes, cut in small dice
• 1 habanero or 3 or 4 hot chiles such as serrano or jalapeño, stemmed, seeded, and cut in small dice
• 3 or 4 green onions with some green, sliced thin
• 1 small red bell pepper, cut in small dice
• 1/4 cup chopped cilantro
• Juice of 1 lime, or to taste
• Salt to taste

1. Mix all the ingredients in a bowl and let stand for an hour to develop the flavor.

2. Serve with poultry or fish, as a table salsa, or with tortilla chips.

Carolyn Dille and Susan Belsinger, respectively from San Jose, California, and Brookeville, Maryland, are expert cooks and food developers. This article is adapted from their most recent collaboration, The Chile Pepper Book, published in 1994 by Interweave Press.

Click here for the original article,  Chile Peppers Around the World .

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