Tropical Salsa

August 02 00:00 2002 Print This Article
Tropical Salsa

Makes 1-1/2 cups.


  • 1/2 cup finely-chopped red onion
  • 2 mangoes (or 2 papaya or 6 nectarines), peeled and diced small
  • 2 Tbsp. fresh lime juice, or to taste
  • 1/2 cup finely-minced fresh cilantro leaves
  • 1-2 Tbsp. rice vinegar, or to taste


  1. Place chopped onion in a heatproof bowl (e.g. Pyrex) or measuring cup and add boiling water to cover. Let stand for a few minutes.

  2. In the meantime, mix fruit and juice in a large bowl. Add cilantro and vinegar and mix well.

  3. Drain onion and add to fruit mixture, mixing well. Taste, adding more vinegar and/or juice if desired.

  4. Salsa may be served immediately or can be stored, covered, in the refrigerator 2 to 3 days.

    Nutritional Information Per Tablespoon:

    26 calories
    0 g. total fat (0 g. saturated fat)
    7 g. carbohydrate
    less than 1 g. protein
    1 g. dietary fiber
    2 mg. sodium

Source: AICR

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