Mango Salsa
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From My Kitchen to Yours

Mango Salsa

.While in the Bahamas, we decide to take a late afternoon snorkel at the reef just in front of us in Waderick Wells.  It was another one of those moments where we took a step back and said, how luck are we to be able do this?  We saw quite a few fish - blue ones, yellow and black stripped, white with yellow on the top and bottom.  We experienced how they blended in with their surroundings, the white sand, the green brain coral and the purplish blue coral fans that wave back and forth with the movement of the water.

Just before we left, I made a mango salsa out of the fresh mangos I purchased in Nassau.  They were nice and ripe, juicy and sweet.  I was really pleased with how it turned out.  Lacking a jalapeno that I normally would use, I add the heat with hot pepper sauce from St. Kitts and sweet chili sauce.  That night at dinner, I serve the salsa on grilled chicken breasts to liven them up and rest was served with chips and guacamole!

Mango Salsa
Mango Salsa

2 ripe mangos, diced
1 pint of cherry tomatoes, quartered
2 small shallots, minced
3-4 tablespoons of freshly squeezed lime juice
2 tablespoon sweet chili sauce
2 tablespoons minced cilantro
1 clove of garlic, minced
12 or more dashes of hot sauce (I used Caribbean hot sauce from St. Kitts), to taste
salt, to taste

Combine ingredients in a medium bowl. Blend with an immersion blender until a chutney like consistency is achieved. Refrigerate for one hour or overnight.

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