Description
Tangy tomatoes, sweet mango, and spicy/smokey chipotle makes for one tasty salsa! The mango is not the star in this salsa—it’s used for sweetness. If you want more mango flavor there are substitutions in the recipe. Either way it’s delish!
Ingredients
- 2 pounds Ripe Tomatoes, Seeded And Diced To Small Dice (2 Pounds Is About 3 Really Large Tomatoes)
- 1-¼ cup Onion, Small Dice (for 1 1/4 Cup You’ll Need 1 Medium Onion)
- 1 cup Mango, Peeled, Pitted And Diced Small (1 Cup Is Roughly 1 Honey Mango, Or ½ Regular Mango)
- 2 cloves Garlic, Minced
- 2 whole Limes, Juiced
- 3 whole Chipotles In Adobo, Minced (Seeds Removed For Medium Heat, Seeds In If You Like It Hot)
- ½ teaspoons Cumin
- 1 teaspoon Oregano, Preferably Mexican
- ¾ teaspoons Salt
- ¼ teaspoons Pepper
- ¼ cups Cilantro, Chopped
Preparation
1. To seed the tomatoes, cut the tomatoes in half exposing the seed pockets, gently squeeze the halves over a bowl to force the seeds out. If necessary use the tip of a paring knife to help remove the seeds. You don’t have to be perfect, a few seeds are okay. Discard the seeds. Dice the tomatoes.
2. Combine all of the ingredients in a large bowl. Stir to combine.
3. Allow the salsa to sit in the refrigerator for at least two hours.
Note: The mango just adds a little sweetness. It’s not a prominent flavor. If you would like more mango, decrease the tomatoes to about 1 ½ pounds, and increase the mangoes to two cups.
Note: Store salsa in an airtight container in the refrigerator for up to two weeks. The lime acts as a preservative.
