The salsa below is a good complement to poultry, pork, or fish as well
as raw veggies when used as a dip. Once considered exotic, mangoes are now found in most
supermarkets. The cilantro provides a complementary spark to the mellow flavor of the
1/2 cup finely-chopped red onion
2 mangoes (or 2 papaya or 6 nectarines), peeled and diced small
2 Tbsp. fresh lime juice, or to taste
1/2 cup finely-minced fresh cilantro leaves
1-2 Tbsp. rice vinegar, or to taste
Place chopped onion in a heatproof bowl (e.g. Pyrex) or measuring cup
and add boiling water to cover. Let stand for a few minutes.
In the meantime, mix fruit and juice in a large bowl. Add cilantro and
vinegar and mix well.
Drain onion and add to fruit mixture, mixing well. Taste, adding more
vinegar and/or juice if desired.
Salsa can be used as a side dish or condiment for fish, pork, or
poultry, or as a dip. If used as a dip, purée in a blender until smooth.
Salsa may be served immediately or stored, covered, in the refrigerator
2 to 3 days. Bring chilled salsa to room temperature before serving.
by The American Institute for Cancer Research (AICR)