Mango Salsa Recipe

Mango Salsa Notes

This salsa is a great compliment to fish dishes, like "Sea Bass Crusted with Moroccan Spices" I also listed on The Spice House website.

Ingredients

• 1 large mango, peeled and cut into 1/4 inch pieces
• 1/4 cup red bell pepper, chopped
• 1 1/2 tablespoons fresh basil, finely chopped
• 1 1/2 teaspoons red wine vinegar
• 2 teaspoons fresh lime juice
• 1/2 teaspoon sugar
• 1 jalapeno, seeded and finely chopped

Preparation Instructions

Mix in medium bowl. Let stand at room temperature for 1/2 hour before serving, or refrigerate for no longer than 24 hours - it doesn't keep well.

Credit

This recipe was provided by Ruth Sikes from Chicago.