DEAR MARIA ELENA: This mango salsa recipe is from an article by Marie Simmons published in 1993. The recipe explains how to cut the flesh from the mango. Simmons suggested serving the salsa over ...

Take the two ripe mangoes (don’t waste Alphonsos on this) and dice them. Dice the cucumber, red pepper, green pepper, jalapeno, and two green chilies. Chop up the coriander. Mix all the ingredients ...

The zesty, juicy salsa pairs magically with this spicy chicken dish. Did we mention it comes together in just 35 minutes? Don't knock it 'til you try it: You’d be surprised at how well the sweetness ...

Whether you serve it with tortilla chips or as a relish over grilled meats, this salsa a great way to stair-step a picky eater's palate. Alice Currah is the publisher of popular food blog, ...

Using a small non reactive bowl, combine all ingredients. Season with salt and pepper, to taste. Store refrigerated in an airtight container. Makes about 2 cups. Nutrition information per 1/2 cup: 67 ...

1 large ripe mango, peeled and finely chopped, or to taste 1/4 cup chopped cilantro leaves 1 poblano pepper, seeded and minced 1/4 cup honey Juice from 3 limes Salt, pepper, if desired Combine ...

The next time you're craving chips and salsa, ditch the jar; homemade salsa is surprisingly simple to prepare and worlds more satisfying when made fresh. From tangy salsa verde to crisp, chunky pico ...

Mango Salsa Ingredients 2 plum tomatoes, diced 1 mango, diced ¼ - ⅓ cup red onion, diced 2 serrano peppers, diced 1-2 tablespoons cilantro, finely chopped 1 garlic clove, finely chopped 1 tablespoon ...