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Yield
Makes 2 cups
Photo: Iain Bagwell

How to Make It

Step 1

In a medium bowl, combine tomatoes, chile, mango, red onion, and ginger.

Step 2

Warm oil in a small saucepan over medium-high heat. Add coriander and cook, stirring, until medium brown, about 1 minute. Remove from heat and carefully stir in brown sugar, vinegar, and salt.

Step 3

Pour warm spice mixture over tomato mixture and let stand 30 to 60 minutes for flavors to develop. Just before serving, stir in green onion.

Step 4

*Crack seeds using a mortar and pestle, or seal them in a plastic bag and whack with a rolling pin.

Step 5

Add Heat to Taste: You can control the heat of a salsa by adjusting the heat of the chiles. Slice off the top of each chile, being sure to cut through the ribs and seeds, where the heat-producing compound capsaicin is concentrated. Test the chile's fire by touching the top to your tongue (each chile has a different heat level). Adjust the heat, if you want a milder salsa, by splitting the chile and scraping out some or all of the ribs and seeds. If your skin is sensitive, wear kitchen gloves or hold chiles with a fork-and don't touch your eyes.

Step 6

Note: Nutritional analysis is per 1/4-cup serving.

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