Mango Salsa
The only thing to remember with this dish is to cube the mango, red onion and red bell pepper the same size. The jalapenos need to be a very fine chop.
1 jar of Del Monte SunFresh Mango slices
1/2 red (purple) onion
1 large jalapeno, seeded
1/2 red bell pepper
2 Tbs fresh cilantro, chopped
1 Tbs rice vinegar
juice of one lime
1 tsp lime zest
1 tsp Kosher salt
Combine all ingredients, cover, and let rest in the refrigerator for at least 2 hours. Overnight is OK.
Grilled Apples (and Pears) with Smoked Cheddar
Bacon-wrapped Dates with Almonds
Grilled Figs with Brie
Grilled Mangos with prosciutto
Mango Salsa
