Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

Time: 40 minutes. The combination of mango and tomato may seem surprising, but the pickling ingredients bring them together in an enticing way.

This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell

Recipe Summary

Yield:
Makes 2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

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

  • 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.

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

Nutrition Facts

40 calories; calories from fat 40%; protein 0.4g; fat 1.8g; saturated fat 0.2g; carbohydrates 6.2g; fiber 0.7g; sodium 77mg; cholesterol 0mg.
Advertisement
Advertisement