Mango Pico de Gallo
  • 6 mild long green chilies, such as Anaheim or New Mexican, roasted, peeled, and chopped (about 1 cup)
  • 1 large firm but ripe mango, peeled and cubed
  • 1 large firm but ripe tomato cored, seeded, and coarsely chopped
  • ¾ cup diced red onion
  • 1 to 2 fresh Jalapeños, stemmed and minced
  • 3 Tablespoons fresh lime juice
  • Salt to taste
  • ⅓ cup finely chopped cilantro
  1. In a bowl, combine the green chilies, mango, tomato, onion, Jalapeños, lime juice, and salt.
  2. Cover and refrigerate for up to 1 hour, to blend the flavors.
  3. Just before serving, stir in the cilantro and adjust the seasoning.
  4. Capt'n Salsa suggest you try it with a combination of fresh Peaches and Mangoes
Recipe by Great Salsa Recipes at