my versatile mango salsa

By DUZE @BakingBackwards • January 15, 2011 • 0 Comments

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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

1 large ripe (green and red skinned) but not over-ripe mango, peeled and diced
1/4 large red bell pepper, diced
1/2 green apple, organic, peeled cored and diced
1/2 roma tomato, finely chopped
1/4 spanish red onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 teaspoon freshly cracked black pepper
1 lime, zest and juice
1/2 lemon, zest and juice
1 pinch dried red chili flakes
1/2 teaspoon coarse sea salt
1 dash soy sauce
2 dashes balsamic vinegar
1 teaspoon evoo
1 teaspoon organic brown sugar
1 tablespoon freshly chopped mint
1 tablespoon fresh basil, chopped

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!!!