Garden-Vegetable Salsa with Mango
Updated: Feb 28, 2022
This is definitely my favorite style of salsa to make! I like to enjoy a variety of flavors that mess with my palate. This is such a versatile collection of ingredients that totally marry well together. Whether it is to changes your taco-fix up or to explore other dishes for a great topping idea, this salsa absolutely "does it" real good! Scroll down for the recipe!
This recipe will require a kitchen scale or this can be made intuitively. As is, the recipe is perfect for a large gathering. This recipe is configured in a way that allows for the reader to either upsize or downsize with ease. If you downsize, dont worry about reducing the mango. As is, this recipe can easily take care of 10 people. Or, if you are a die-hard taco connoisseur, perhaps 5 people? LOL!
Key Note: Make sure you are working with slightly under-ripened produce. It makes for such an easier time of cutting everything as consistent as possible. It is also less messy that way.
Ingredients: 8oz Zucchini - finely diced 8oz Tomatoes - finely diced
6oz Yellow Bell Peppers - finely diced 6oz Orange Bell Peppers - finely diced
6oz Red Bell Peppers - finely diced 4oz Red Onion - finely diced
1 Mango, slice away from the pit, finely diced 1 Tablespoon Garlic, minced 1/2 C Red Wine Vinegar 4 Limes - zest & juice
Kosher salt & Black pepper to taste
Cilantro, finely chopped, to taste
- Make sure you remove the inner section of the bell peppers
- Remove the stem portion on a tomato - Carefully slice each side of the Mango off of the pit.
Yes, this is a HUGE recipe! That's ok. With a little Mathematics, you can easy reduce this down for a smaller batch. For the interim though, this works GREAT on top of tacos, broiled salmon or other fish types, pork tenderloin, steak tips... Even on your breakfast.
Allow this to have at least one hour in the refrigerator for optimal flavor. Mix it well before grabbing some.