Ingredients
-
1
-
1/2
-
1
-
2 - 3
-
2
-
1/2
-
1/8
-
1/4
-
-
-
-
-
-
-
Directions
Mango and Sweet Pepper Salsa With Toasted Pepitas, 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 , 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
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Steps
|
1
Done
|
Toast the Pepitas in a Small Skillet Over Medium Heat Until Lightly Browned, About 3 to 5 Minutes. |
|
2
Done
|
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. |
|
3
Done
|
Adjust Seasoning With Additional Lime Juice, Salt, and Cayenne. |
|
4
Done
|
Stir in Pepitas and Serve. |
