Mango Salsa

[Guest guest]

about 2 cups

Prep: 20 minutes

Chill: 2 hours

 

1-1/2 cups chopped, peeled mango, papaya, peaches, plums, and/or

pineapple

1/2 cup chopped red or green sweet pepper

1/4 cup thinly sliced green onions (2)

1/4 cup snipped fresh cilantro or parsley

2 tablespoons lime juice or lemon juice

1 to 2 fresh jalapeno or serrano peppers, seeded and finely

chopped, or 2 tablespoons finely chopped fresh Anaheim pepper

 

Directions:

 

1. In a medium mixing bowl stir together fruit, sweet pepper, green

onions, cilantro or parsley, lime juice or lemon juice, and

jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours

before serving.

 

2. Serve as a dip for chips or fresh vegetables or as a condiment

for tacos, quesadillas. Makes

about 2 cups.

 

Make-Ahead Tip: Spoon the salsa into a storage container. Cover and

chill for up to 2 days.