Prep 10 mins
Cook 30 mins
From my hero's at Cook's Illustrated Summer 2008 (America's Test Kitchen). Pepitas are pumpkin seeds and usually can be found in the bulk foods area of your grocery or natural foods store. The recipe calls for bell pepper but I just saw some red sweet peppers at Whole Foods that would probably work really well. Cooking time is actually the resting time (in which the acid from the lime juice mellows the flavors). Pair this salsa with pork, chicken, or firm white fish.
- 1 large ripe mango, peeled and diced 1/4 inch cubes (1 3/4 to 2 cups)
- 1⁄2 large red bell pepper, seeded and cut into 1/4 inch cubes (about 1/2 cup)
- 1 small shallot, minced (about 2 tablespoons)
- 2 -3 tablespoons lime juice (1-2 limes)
- 2 tablespoons fresh cilantro leaves, chopped
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 cup unsalted pepitas (also called pumkin seeds)
- Toast the pepitas in a small skillet over medium heat until lightly browned, about 3 to 5 minutes.
- In a medium bowl, toss together mango, bell pepper, shallot, 2 tablespoons lime juice, cilantro, salt, and cayenne. Let stand at room temperature to blend flavors, 15 to 30 minutes.
- Adjust seasoning with additional lime juice, salt, and cayenne.
- Stir in pepitas and serve.