Sunday, August 12, 2012

Mango Garden Salsa

2 fresh mangoes, diced
1 medium onion, diced
1 small cucumber, peeled, deseeded, and diced
3 medium tomatoes, diced
2 Sugar chilies, diced or minced*
3 Thai peppers, diced or minced*
1 large clove garlic, minced
1 Tbs fresh oregano, minced

Mix all ingredients together and chill for at least an hour before serving (if not overnight). The longer the salsa chills, the more the flavors meld together. Simply serve with tortilla chips or add as a side or garnish to chicken or fish. We think it works especially well with salmon and rice. Enjoy!

*Any type of hot pepper will work, I just happened to have an overabundance of Sugar chilies and Thai peppers at the time I created this recipe. I deseed and sometimes devein the peppers to cut back on the heat and also recommend wearing gloves if preparing large quantities.


  1. Another fabulous idea for me who tries to eat more healthy! Great Lettie. I am sure I will enjoy it.

  2. i might try it with a thai basil too!!

  3. Each child's mother has delivered a Pineapple Upside Down or two, ordinarily choosing a formula in favor of a jar of Dole's, or maybe alluding to an old family formula for direction. Be that as it may, this is not your mother's upside down cake. With an excess of new mangoes in our Barbados "garden" as the English allude to a yard, also a similarly abundant supply of matured rum in the pantry, it just appears to be characteristic to assemble the two in a fun and bubbly way.