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Mango Salsa
Chef Kelli Bunch adapted this Mango Salsa recipe from this Cookie and Kate recipe but added her own twist. This recipe yields 3 and a half to four cups of salsa. Watch a video of Chef Kelli Bunch preparing this recipe here.
Some notes from the chef: This is perfect as a relish on grilled salmon or chicken, or is a great addition to a taco bar. It can even be used to top an omelet. Below Kelli includes directions for homemade tortilla chips as well.
For Mango Salsa:
4-5 ripe mangos, diced
1 red bell pepper, chopped
1 cup red onion, chopped
1/2 cup fresh cilantro, chopped
1 jalapeño, seeded and minced
4-5 limes, juiced (about 1/3 cup lime juice)
1 tsp. kosher salt
1 tsp. cayenne pepper
For Homemade Tortilla Chips:
1 cup canola oil, for frying
12 corn tortillas
Kosher salt (for dusting)
For Mango Salsa:
Combine the mango, bell pepper, red onion, cilantro and jalapeño. Add the lime juice, cayenne pepper and salt and mix well.
For Homemade Tortilla Chips:
Heat oil in skillet over medium heat until oil begins to slightly bubble. Add tortillas one a time, 30-45 seconds on each side. Drain on paper towels and dust with kosher salt. Break tortillas in half for a more “natural” looking chip.
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