Cinco de Salsa

Food acts as a universal language, bridging cultures and fostering connections, one shared meal – or in this case, bowl of salsa at a time..Add some fiesta flair to your Cinco De Mayo celebration with this homemade mango salsa bursting with flavor from fresh ingredients. This recipe was shared with our family from a fellow military family with a few added touches over the years. Whether you’re hosting a celebration or having a night in, this salsa will be the star of the show.

Ingredients:

One large mixing bowl
30oz Frozen or fresh mango (Frozen is my favorite for easy dicing)
1 Red bell pepper
1 Orange bell pepper
1 Yellow bell pepper
1 Green bell pepper
1 Red onion
1 Jalapeno (or to taste)
1 Bunch fresh cilantro
8oz Canned crushed pineapple
Lemon juice (to taste)
Lime juice (to taste)
Garlic powder
Salt & pepper (to taste)

Instructions:

Pull your frozen mango from the freezer to slightly thaw.
1. Dice the red, orange, yellow and green bell peppers along with your red onion.
2. Dice 30 ounces of partially thawed frozen mangos and add to the bowl of chopped bell peppers and onion.
3. Chop your jalapeno and add it to the bowl of bell peppers, onion and frozen mango.
Depending on your spice preference, you can dice your jalapeno pepper with or without the seeds.
4. Finely chop a half to 3/4 (to taste) bunch of cilantro and add to your bell peppers, onion, mango and jalapeno.
5. Stir all chopped ingredients together and add one can of crushed pineapple.
6. Add 1 tablespoon of lemon and lime juice to your bowl of ingredients.
7. Add ½ tablespoon of garlic powder and salt.
8. Add 1 tablespoon of pepper (or to taste).
9. Finally, combine all ingredients together one last time and enjoy for up to 3 days in the refrigerator. (As your salsa sits, the fruit and vegetables will release juice and combine all the flavors for a less chunky salsa.)

Notes:

Servings: 4-6
Cook Time: 0
Prep Time: 40
Total time: 40
Serve this salsa with your favorite tortilla chips, on tacos, or even in a salad! Enjoy!