Mango Salsa

Do you have a Qdoba Mexican Grill close to you? We live about a mile away and I could eat their mango salsa every day. I looked on their website and they kindly gave up the recipe!! Now I can eat it without scaring myself in the car!! Yeah!

Get your ingredients together
Chop up all the veggies, fruit and herbs about the same size
Soooo pretty.....
Stir her all up....I put about a third into the food processor......
Salsa two ways......I added about half of the blended back into the chopped...
Mango salsa on homemade baked chips......Deeelicious!!
Healthy snack for the new mom next door.....
Watch out for hitchhikers on your garden lettuce!
Grilled chicken and asparagus salad with mango salsa.......

Holy Moly that was good!!

Mango Salsa

(from Qdoba Mexican Grill)

2 cups of mangoes, fresh or frozen; cut into 1/4" to 1/2" pieces (I used both)
1 medium red pepper, diced into 1/4" to 1/2" pieces
1 medium cucumber, diced into 1/4" to 1/2" pieces
1/4 of a red onion, diced into 1/4" to 1/2" pieces (I rinsed mine to remove the caustic bite)
1 jalapeno, finely minced
*1/4 cup pickled jalepenos from the jar (optional)
1/4 cup of chopped cilantro (or more!)
1 lime, juiced (or approximately 2 tablespoons of juice)
2 celery stalks
*1 tablespoon of sugar (I used a few tablespoons of limeade concentrate instead)
a pinch of salt
This salsa is a sweet alternative to typical tomato-based salsas. The recipe is great year-round, although
it’s best when mangoes are in season each May. It pairs well with seafood, poultry, or simple tortilla chips.
A NOTE OF CAUTION:
If your hands are sensitive to heat from peppers or if you wear contacts, it is suggested that you wear
gloves or coat your hands in salad oil to make rinsing the pepper from your hands easier.
EACH BATCH YIELDS AROUND FOUR AND A HALF CUPS
1. If using frozen mangoes, thaw and then cut into 1/4" to 1/2" pieces; place in mixing bowl.
2. Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds. Dice
into small pieces and add to the mixing bowl.
3. Dice 1/4 of a red onion and a whole red pepper; add to bowl.
4. Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs in. If you don’t want
extra spice, cut out ribs and seeds. If your skin is sensitive to the heat, wear gloves or coat hands
with a small quantity of salad oil, which makes it much easier to rinse the pepper from your hands.
This is a must for contact wearers.
5. Chop cilantro and add to bowl.
6. Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.
7. Add sugar and salt; stir.
8. Refrigerate until needed.