CHILL: 1 hour
This fresh salsa makes a delicious dip with chips and a flavorful sauce with fish or chicken. To adjust the heat, add more jalapeño in small increments to taste. For mild salsa, use ½ jalapeño without seeds. For medium salsa, use 1 jalapeño without seeds. For hot salsa, use 1 jalapeño with seeds.
MAKES 4 CUPS.
1/2-1 jalapeño, roasted, peeled and chopped or 1 (4-ounce) can jalapeño, to desired heat
1/2 cup finely minced white onion
1 clove garlic, minced
1/4 cup chopped cilantro
2 tablespoons lime juice, more to taste
Salt and pepper, to taste
1 large ripe mango, peeled and diced
1 (28-ounce) can whole tomatoes, including juice
1. Roast jalapeño by wiping it with olive oil and placing it under a broiler. Turn jalapeño over every few minutes until skin is lightly blistered. When done, place in a small paper bag or bowl covered with plastic wrap to sweat and cool.
2. Place onion, garlic and cilantro in a food processor or blender. Add lime juice, salt and pepper and pulse to mix.
3. Using gloves, peel translucent skin off cooled jalapeño, removing the stem, and mince. For hotter salsa, include seeds, to taste. Add jalapeño to food processor and pulse to mix.
4. Add mango and tomatoes with juice and pulse to desired chunkiness. Taste and adjust flavor with lime juice, salt and pepper.
5. Refrigerate to combine flavors for 1 hour and serve. Refrigerate any unused salsa up to 2 weeks.
Each ¼ cup serving contains 20 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 71mg sodium, 5g carbohydrate, 1g fiber, 3g sugars, 1g protein, 1Est GL
Recipe by Mary Capone, author of The Gluten Free Italian Cookbook: Classic Cuisine from the Italian Countryside (The Wheat Free Gourmet Press).