MANGO SALSA
Ingredients
½ medium red onion, chopped
2 large ripe mangoes, peeled, diced
2 medium ripe red tomato, diced
1 bunch fresh cilantro
2 cloves garlic, chopped
olive oil
1 Tbsp. red wine vinegar
½ medium lemon, squeezed for juice
1 tsp. sea salt
½ tsp fresh ground black pepper
In a bowl, combine chopped onions, mangos and tomatoes diced into small cubes. Add garlic and scissor cut fresh cilantro into mango mixture. Drizzle with some olive oil, red wine vinegar and juice of ½ lemon. Season with sea salt and black pepper. Refrigerate for 2 hours. Serve with bison burgers or ribs. Depending on the season, you can also grill pineapple or peaches instead of mangos.
½ medium red onion, chopped
2 large ripe mangoes, peeled, diced
2 medium ripe red tomato, diced
1 bunch fresh cilantro
2 cloves garlic, chopped
olive oil
1 Tbsp. red wine vinegar
½ medium lemon, squeezed for juice
1 tsp. sea salt
½ tsp fresh ground black pepper
In a bowl, combine chopped onions, mangos and tomatoes diced into small cubes. Add garlic and scissor cut fresh cilantro into mango mixture. Drizzle with some olive oil, red wine vinegar and juice of ½ lemon. Season with sea salt and black pepper. Refrigerate for 2 hours. Serve with bison burgers or ribs. Depending on the season, you can also grill pineapple or peaches instead of mangos.