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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this recipe in a circular a long time ago and have adapted it over time. Can’t remember which part of it is part of the original and what parts are my additions. This is a quick and easy side that perks up a basic grilled chicken breast or as a companion to tortilla chips. Sometimes I will top a bed of greens with leftover grilled chicken and this salsa for an easy and flavorful lunch. Ingredients:
1 large cucumber, peeled, seeded and diced into 1/4 cubes |
1 mango, peeled and diced into 1/4 cubes |
4 tablespoons red onions, finely diced |
1 lime, juice of, only |
1/2 teaspoon rice wine vinegar or 1/2 teaspoon white vinegar |
1/2 jalapeno, very finely minced |
2 -3 slices sweet red peppers, diced into 1/4 inch pieces (optional) |
Directions:
1. Mix all ingredients together and let sit in fridge for an 30 minutes or more. This will keep one or two days if it lasts that long.
2. I like to add the red pepper - mostly for color. It just looks so lovely with the bright orange of the mango.
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