Prep time: 10 minutes
Rest time: 10 minutes
Makes: 500 ml (2 cups)
Ingredients
4 ripe organic greenhouse tomatoes from Quebec, finely diced
1 mango, finely diced
1 red onion, finely chopped
1 Jalapeno pepper, seeded and finely chopped
1 garlic clove, finely chopped
1 large handful of fresh cilantro, chopped
The juice of 1 lime
Salt and pepper, to taste
Preparation
With the return of beautiful days, what could be better than fresh mango salsa shared with family and friends during a springtime happy hour? We added a touch of mango to brighten our salsa, made with greenhouse tomatoes from Quebec. If you don’t have fresh mangos, no problem! You can use cubes of frozen organic mango that you have left out to thaw. Served with organic corn chips, it’s perfection in a bowl!
By Annie Ferland from Science + Fourchette
- Combine all the ingredients in a bowl. Let stand for 10 minutes so that the flavours mix. Serve with corn chips on the back patio, under the warm rays of the sun!
- Keeps in the fridge for up to 3 days in an airtight container.
