Candied Jalapeno Mango Salsa

10:58 PM

Our grill has been going non stop since the beginning of spring.  We have also been eating fresh vegetable and fruit that are so readily available at farmers markets and grocery stores this time of the year, like mangoes. 


A few weeks ago, to go with some grilled chicken, I made a Candied Jalapeno Mango Salsa with fresh mangoes, pineapple, red onion, black beans, and some wonderfully sweet candied jalapeno peppers

These peppers are sweet and hot, just the added kick to an already awesome salsa.  This salsa is so delicious you will  not be able to stop eating it.Whether you eat it with chips or along side a grilled meat, you are going to enjoy this easy and quick appetizer or side dish.


Candied Jalapeno Mango Salsa
{by CookingwithK.net}

2 -3 fresh mangoes, peeled and diced (2 cups)
1 cup fresh pineapple, diced
1 15 oz. can black beans, drained
1 medium tomato, seeded and diced
1/4 cup red onion, diced
1/2 cup sliced Cowboy Candied Jalapenos (available on the pickle isle)
1 - 2 tablespoons fresh squeezed lime juice
salt and pepper to taste

In a medium bowl add mango, pineapple, beans, tomatoes, onion and candied jalapenos; toss together being careful not to mash the mango. Pour lime juice over the salsa and toss again.  Taste and add salt and pepper as needed.  Refrigerate for 2 hours.  Serve with chips or alongside grilled meat or fish.

Note:  I found the salsa is best eaten the same day you make it.


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Kay Little
Kay Little

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