|Total Time||15 minutes|
Excellent with grilled fish and fish tacos.
|2||bell peppers (red, yellow, and/or orange), seeded and chopped into ¼-inch squares|
|1||small red onion, finely chopped|
|1||jalapeño pepper, seeded and diced|
|3||just-ripe mangoes, peeled and chopped into ½-inch square chunks|
|1||bunch cilantro, washed, dried, destemmed, and chopped|
|2||garlic cloves, minced|
|~||Juice of 1 lime|
|~||Salt to taste|
This content is from the Culinate Kitchen collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better