SERVES 4-6
This simple salsa can be served with my coconut shrimp appetizer (Coconut Shrimp with Mango Salsa), and also is excellent with roasted or grilled fish.
INGREDIENTS
1 jalapeño, seeded and minced
1 ripe mango, peeled, pitted and diced
1 tbsp/10 g red onion, chopped
1 tbsp/3 g cilantro, chopped
½ tbsp mint, chopped
¼ tsp red chili flakes
1 tbsp/15 ml fresh lime juice
1 tbsp/15 ml extra-virgin olive oil
¼ tsp sea salt
⅛ tsp pepper
COOKING INSTRUCTIONS
Combine all salsa ingredients in a medium bowl. Adjust salt and pepper to taste.
