by Shifrah Devorah Witt & Zipporah Malka Heller, The Best of Mexican Kosher Cooking
Serve this delicious salsa as a condiment for seviche, grilled fish, or fish tacos. It’s unusual and adds a great flavor to whatever it tops.
1 mango, peeled and diced
1/8 teaspoon salt, or to taste
1 tablespoon olive oil
1 clove garlic, minced
1/2 green onion, diced fine
1 tablespoon red onion, diced fine
1 tablespoon fresh lemon or lime juice
1 teaspoon fresh jalapeno or fresh Anaheim chili, chopped fine (protect your hands with plastic bags or rubber gloves)
Mix all ingredients. Refrigerate for 1 hour.
Yield: Serves: 4
Recipes: Appetizers, Salsa, Parve, Kosher