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Jennifer Davick Photo by: Jennifer Davick

Holiday Salsa

No cooking required for this colorful 3-ingredient appetizer. Serve with tortilla chips for an appealing contrast between salty and sweet. If you have any left over, you can use it as a topping for fish or chicken.

Southern Living DECEMBER 2007

  • Yield: Makes about 3 cups
  • Prep time:5 Minutes

Ingredients

  • 1 (10-oz.) jar pepper marmalade
  • 2 cups diced mango (fresh or refrigerated)
  • 1/4 cup chopped fresh cilantro

Preparation

Stir together 1 (10-oz.) jar pepper marmalade, 2 cups diced mango (fresh or refrigerated), and 1/4 cup chopped fresh cilantro. Serve immediately, or cover and chill up to 3 days.

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Holiday Salsa recipe

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