Mango Salsa with Chilean seabass.
Mango Salsa Recipe with New Mexico Green Chili,
3 ripe mangos diced
1 medium red bell pepper chopped
1-2 jalapenos chopped (seeded)
2 limes to taste
1/4 red onion diced (optional)
2 cherry tomatoes or 1 small diced (optional)
1/4 New Mexico (Hatch) green chili finely chopped (Mild-Medium)
1/4 garlic clove minced
1/4 cup cilantro chopped
salt to taste.
In a medium bowl mix mangos, red peppers, jalapenos, onion, cherry tomatoes, green chili, garlic, and cilantro. After all, ingredients are mixed fold in the lime and salt to taste. Let sit half an hour in the refrigerator and serve.
Great as a dip with tortilla chips or on any cooked fish.