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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This salsa recipe is great with barbecued fish, seafood or chicken. I often use it as an accompaniment with Cajun spiced seared tuna or chili dusted prawns, and it also makes a great condiment with deep-fried oysters. Preparation time includes standing time in the fridge. Ingredients:
200 g mango pulp, diced |
100 g mango puree, you may prepare this with the remaining flesh around the seed and the trimmings of the mango fillets |
90 g red capsicums or 90 g green capsicum, diced |
50 g red onions |
10 g cilantro leaves, chopped roughly |
salt |
white pepper |
1 lime, juice of |
2 pieces red finger chilies, chopped |
30 ml virgin olive oil |
Directions:
1. In a bowl, combine all ingredients except the coriander leaves. Season well and chill in the refrigerator for at least 30 minutes.
2. Add the coriander leaves just before serving.
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