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Emeril Lagasse Tomato-Mango Salsa
From chef and author Emeril Lagasse
August 20, 2004

Emeril Lagasse suggests this exciting salsa with his Grilled Bass with Chef Dave's Mayo-Method fish!.

Tomato-Mango Salsa Ingredients
  • 1 mango, peeled, seeded, and diced
  • 1/2 small red onion, diced
  • 1/2 cup seeded and chopped plum tomatoes
  • 1/4 cup peeled, seeded, and diced cucumbers
  • 1 tablespoon pureed chipotle in adobo
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1 1/2 teaspoons seeded and minced jalapeno

    • Directions

    Combine all of the ingredients in a medium non-reactive bowl. Mix well and adjust the seasoning to taste.

    Let sit at room temperature for 15 minutes to 1 hour before serving for the flavors to blend.


    Recipe courtesy of Emeril Lagasse copyright © 2004.






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