Excerpts

Mango Salsa This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about one pound of grilled tuna or salmon into the salsa. Yield: 3 cups 2 large ripe mangoes 1 medium hothouse cucumber, cut into quarter-inch dice 2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice 1 medium red onion, peeled and cut into quarter-inch dice 1/3 cup coarsely chopped fresh cilantro 2 to 3 serrano chiles, minced Fresh lime juice to taste Salt to taste 1. Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces, then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice. 2. In a medium bowl, combine the diced mango, cucumber, red peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly. 3. Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled. Excerpted from Salsas and Tacos: Santa Fe School of Cooking by Susan D. Curtis, Santa Fe School of Cooking Staff All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.