Cooking With Cilantro: Mango Salsa

| August/September 1998

  • Joe Coca

Makes about 3 1/2 cups

This colorful salsa teams cilantro with fiery chiles and ginger as well as freshly ground coriander seeds. Offer a bowl with tortilla chips or spoon it over grilled fish or chicken.

• 3 to 4 ripe mangoes (about 2 pounds), chilled, peeled, and cut into 1/4-inch cubes
• 1 large red bell pepper, chopped
• 1/2 red onion, chopped
• 1 1/2-inch length of gingerroot, peeled and minced
• 4 or more tablespoons fresh lime juice
• 1 1/2 teaspoons whole coriander seeds, ground
• 1 small dried red japonés chile or chile de árbol, ground (about 1/2 teaspoon)
• 1/4 cup coarsely chopped cilantro
• Salt to taste
• Mild red chili powder or paprika to taste

1. In a medium bowl, combine the mangoes, bell pepper, onion, and ginger. Drizzle on the lime juice and sprinkle with the ground coriander and chile pepper. Toss gently with the cilantro.

2. Chill for several hours, salt to taste, and sprinkle with the chili powder or paprika just before serving.

Lucinda Hutson is the author of The Herb Garden Cookbook, 2nd edition (Gulf, 1998) and Tequila: Cooking with the Spirit of Mexico (Ten Speed Press, 1996). She lives and gardens in Austin, Texas.



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