Author Notes: This is a great dip and go-to salsa recipe. My favorite way to use it is as a topping for fresh fish, like grilled or pan seared salmon. It really pops with flavor. —DUZE @BakingBackwards
Serves: 4-6
Ingredients
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1
large ripe (green and red skinned) but not over-ripe mango, peeled and diced
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1/4
large red bell pepper, diced
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1/2
green apple, organic, peeled cored and diced
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1/2
roma tomato, finely chopped
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1/4
spanish red onion, peeled and finely chopped
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3
cloves garlic, peeled and finely chopped
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1
teaspoon freshly cracked black pepper
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1
lime, zest and juice
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1/2
lemon, zest and juice
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1
pinch dried red chili flakes
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1/2
teaspoon coarse sea salt
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1
dash soy sauce
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2
dashes balsamic vinegar
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1
teaspoon evoo
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1
teaspoon organic brown sugar
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1
tablespoon freshly chopped mint
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1
tablespoon fresh basil, chopped
Directions
- Mix everything together in a medium sized mixing bowl.
- Refrigerate for a few hours before serving to let the flavors meld.
- TIP: RUN THE MINT and BASIL UNDER HOT WATER BEFORE CHOPPING TO REALLY PUNCH UP ITS FLAVOR.
- SERVE WITH PITA CHIPS AND TZATZIKI. MAKES A GREAT SALSA FOR FISH AND POULTRY. ENJOY!!!