Mango Ancho Chili Salsa

Mango has a light and refreshing flavor somewhere between a pineapple and a peach. The brilliant golden orange flesh creates an attractive dish especially when paired with the red bell pepper. The Ancho chili gives the salsa a slightly smoky flavor.

Serve as a side or as a topping for chicken or fish. Especially good with Salmon quesadillas.

Makes 2 cups

Ingredients:

2 mangoes, peeled, pitted and cut into bite sized chunks

Â½ medium red onion, peeled and diced small

Â½ red bell pepper, seeded and diced small

Â¼ cup fresh lime juice,(about 2 limes depending on amount of juice)

1 dried ancho chili, minced

1 tablespoon ground cumin

3 tablespoons roughly chopped fresh cilantro

Salt and freshly cracked black pepper to taste

Instructions:

In a medium bowl, combine all the ingredients and mix well. Allow to set at least 30 minutes before serving to soften the ancho.
The salsa will keep covered, refrigerated for 2 days.