Mango Salsa

Ingredients

Total Yield: 2 servings

• 14 g (1 Tbsp) canola OR coconut oil

• 114 g (4 oz) red onion, sauté sliced (about ½ onion)

• 114 g (4 oz) red bell pepper (about ½ red bell pepper)

• 29 g (1 oz) jalapeño, seeded and minced

• 227 g (8 oz) Mango (about 1 mango)

• ½ tsp salt or to taste

• 5 g (1 tsp) lime juice

• 4 g (1 Tbsp) cilantro, minced

Prep Method

1. In a 10-inch sauté pan, heat oil and sweat onion until translucent.

2. While the onion is cooking, roast red pepper over open flame, or under a broiler in the oven.  When the skin is fully blackened, place it in a bowl and cover with plastic wrap or a lid for 5-10 minutes. Remove from the bowl, let cool and remove blackened skin.  Cut pepper into small dice and add to the pan with red onion.

3. Add jalapeño to onion and pepper mixture. Cook 5 minutes more and set the pan aside.

4. Peel and cut the mango into a small dice. Add to the mixture in the pan.

5. Season with salt and lime juice, and garnish with minced cilantro.