mango salsa

On my days off I like to try to make something new.  Today I tried a mango salsa adapted from an Emeril recipe here. 

1 mango

1 poblano pepper

half of 1 red bell pepper

1/4 of a red onion

2 cloves of garlic

1/2 cup white wine vinegar

2 tablespoons cilantro

salt to taste

Cutting the mango was a trick I learned at work this week. You can see it step by step here.

Chop up everything and combine it with the vinegar and salt.  I let it marinate in the fridge for 4 hours but according to the original recipe you can let it go up to 24 hours. 

 

 I used the salsa to top store bought Thai coconut crab cakes.

The salsa definitely got better the longer it was in the fridge so I'd recommend making it ahead.  It seems like you can get mango on sale everywhere right now so take advantage of them while they're cheap.