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Mango Salsa Recipe
using Mango Chile Vinegar from The Posh Gourmet
Recipe courtesy Sandie Jarrett

Serves 6 


1 red bell pepper, seeded and diced
1 yellow or orange bell pepper*, seeded and diced
2 mangos, diced
1 tablespoon cilantro or flat leaf parsley, minced
1/4 cup tablespoons red onion, diced
3 tablespoons extra virgin olive oil
4 tablespoons Mango Chile Vinegar
2 teaspoons celery seed
sea salt and white pepper to taste


Add the vegetables and fruits to a medium mixing bowl.  Gently toss to combine.  Drizzle with olive oil, Mango Chile Vinegar, the celery seed, and a pinch each of sea salt and pepper.  Toss to blend.  Cover with plastic film and refrigerate until chilled. 

Serve over grilled fish, chicken, or pork or a on a bed of chilled baby greens.


Cook's Notes:

*When yellow or orange bell peppers are too expensive, or when I want more of a 'bite', I use green bell peppers. 

Add more heat with the addition ofminced Anaheim or Jalapeno chilies. 

Links to products used in this recipe: Mango Chile Vinegar
The Posh Gourmet
16330 Spruce St.
Fountain Valley, CA 92708

Mon - Fri  8:00 am - 7:00 pm
Pacific Time
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