Mango Jalapeno Salsa
Sweet heat done right. This salsa pairs fresh mango and serrano chile with Persian Lime Olive Oil and a splash of Mango White Balsamic — the balsamic deepening the fruit flavor in a way that plain lime juice alone can't quite reach. Serve it with chips and it disappears. Put it on fish tacos or grilled chicken and it becomes the whole reason you made dinner.
Mango Jalapeno Salsa
Makes approximately 3 cups
Ingredients:
3 Roma tomatoes, seeds discarded, roughly chopped
1 large mango, roughly chopped
½ small red onion, finely diced
1 serrano chile pepper
3 tbsp Persian Lime Infused Olive Oil
2 tbsp fresh lime juice
1 tbsp Mango White Balsamic
½ cup fresh cilantro, roughly chopped
Sea salt and black pepper to taste
Instructions:
Place chopped tomatoes and mango in a serving bowl.
Add diced red onion and toss to combine.
Wearing gloves, slice the serrano and remove the membrane and seeds. Finely dice and add to the bowl.
Add olive oil, lime juice, and balsamic. Toss to coat. Stir in cilantro and season with salt and pepper.
Cover and refrigerate for at least 1 hour before serving to let the flavors come together.
Serving Ideas:
With tortilla chips as a starter or party snack
On fish tacos alongside a drizzle of Lemon Balsamic Aioli
Spooned over grilled chicken or shrimp