Ingredients
5 large, ripe mangos, peeled and cut into 1/4-inch dice
2 medium red onions, cut into 1/4-inch dice
2 red jalapeños, stemmed and minced
1 tablespoon peeled and minced fresh ginger
2 tablespoons Traditional Spicy Sambal or store-bought sambal or hot pepper sauce
1/3 cup fresh lime juice (from 6 to 8 limes)
Kosher salt and freshly ground black pepper to taste
2 medium red onions, cut into 1/4-inch dice
2 red jalapeños, stemmed and minced
1 tablespoon peeled and minced fresh ginger
2 tablespoons Traditional Spicy Sambal or store-bought sambal or hot pepper sauce
1/3 cup fresh lime juice (from 6 to 8 limes)
Kosher salt and freshly ground black pepper to taste
Directions
In a large, nonreactive bowl, combine the mangos, onions, jalapeños, ginger, sambal, and lime juice, and blend gently. Season with salt and pepper. Use or refrigerate.
Makes 6 cups
Lasts 1 to 1 1/2 weeks, refrigerated
Lasts 1 to 1 1/2 weeks, refrigerated
Mix with fresh cilantro when its the time to enjoy the salsa
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