12 roma tomatoes, seeded, diced
1 red onion, diced
5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)
2 mangos, diced
1 cup finely chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp tobasco or other pepper sauce
MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time.
QUICK MANGO SALSA
2 lg. mangoes, moderately ripe
1/2 c. finely chopped scallions
1/2 c. minced fresh coriander
1/4 c. fresh lime juice
Freshly ground black pepper to taste
Tabasco or other hot pepper sauce to taste
1. Cut the mangoes in thick sections horizontally, cutting as close to the pits as possible. Trim off the skin, then dice the flesh, removing as much of the flesh as possible clinging to the pits. Do this over a dish to capture any juice.
2. Place the diced mangoes and juice in a bowl and fold in the remaining ingredients. Refrigerate until ready to serve. Total time: 10 minutes. Yield: 6 to 8 servings.
2 ripe mangoes
2 apples (Braeburn or Cameo are a good choice)
1 small sweet onion
2 tablespoons fresh cilantro
Dice mangoes, apples and onions into small pieces. Chop cilantro. Combine.
Squeeze juice of limes over salsa. Salt to taste
MANGO AVOCADO SALSA
1 lg. mango, peeled, diced
3 tbsp. red onion, minced
3 tbsp. diced green pepper
3 tbsp. diced red pepper
1 1/2 tbsp. white wine vinegar
1 tbsp. chopped fresh cilantro
1 tbsp. olive oil
1 tsp. minced fresh chives
1/2 lg. avocado, diced
mix all ingredients except avocado in large bowl. Add avocado to salsa and stir gently to combine. Salt and pepper to taste.
Source: Masala TV