Cooking With Cilantro: Mango Salsa

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Joe Coca

<em>Makes about 3 1/2 cups<br />
<br />
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.</p>
<p>• 3 to 4 ripe mangoes (about 2 pounds), chilled, peeled, and cut into 1/4-inch cubes<br />
• 1 large red bell pepper, chopped<br />
• 1/2 red onion, chopped<br />
• 1 1/2-inch length of gingerroot, peeled and minced<br />
• 4 or more tablespoons fresh lime juice<br />
• 1 1/2 teaspoons whole coriander seeds, ground<br />
• 1 small dried red japonés chile or chile de árbol, ground (about 1/2 teaspoon)<br />
• 1/4 cup coarsely chopped cilantro<br />
• Salt to taste<br />
• Mild red chili powder or paprika to taste</p>
<p>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.</p>
<p>2. Chill for several hours, salt to taste, and sprinkle with the chili powder or paprika just before serving.</p>
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<em>Lucinda Hutson is the author of</em> The Herb Garden Cookbook, 2nd edition <em>(Gulf, 1998) and</em> Tequila: Cooking with the Spirit of Mexico <em>(Ten Speed Press, 1996). She lives and gardens in Austin, Texas.</em>
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