Name: Mango and Sweet Pepper Salsa with Toasted Pepitas
Total time: 35 min
Yield: Serves 12 (Makes about 3 cups)
Ingredients: 1 large mango (ripe), peeled, flesh cut from pit into 1/4-inch dice (1 3/4 to 2 cups); 1/2 large red bell pepper, cored, seeded, and cut into 1/4-inch dice (about 1/2 cup); 1 small shallot, minced (about 2 tablespoons); 2 - 3 tablespoons lime juice, from 1 to 2 limes; 2 tablespoons chopped fresh cilantro leaves; 1/2 teaspoon Table salt; 1/8 teaspoon cayenne pepper; 1/4 cup unsalted pepitas, toasted in small skillet over medium heat until lightly browned, 3 to 5 minutes

Why This Recipe Works

The first step in developing a great fruit salsa recipe was to determine which fruits worked best as a foundation—mango, pineapple, nectarine, and melon won. To boost the fruit’s tartness and tone down its sweetness, we added 1 tablespoon or less of lime juice per cup of fruit. We rejected onion for its harsh, dominating flavor but liked the milder-tasting shallot, finely minced. Finally, we added a second, complementary vegetable or fruit to our fruit salsa recipe for more flavor dimension, then allowed the fruit salsa to sit for half an hour to let the flavors fully develop.

Before You Begin

Pepitas, or pumpkin seeds, are available in most supermarkets and natural foods stores. This salsa pairs well with pork, chicken, or firm white fish. See below for tips on preparing the mango.

Instructions

In medium bowl, toss together mango, red bell pepper, shallot, 2 tablespoons lime juice, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon 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.