SALSA **** Mango Confetti Salsa - 1 Point

By Unblond1

We both liked this - particularly the crunch of the jicama. Had it in a tortilla with some Lime-Jalapeno chicken and yogurt/lime/cilantro sauce. Dan just had the salsa on the side.

Ingredients

• 1 large mango
• 1/2 small jicama
• 1/3 orange bell pepper
• 1/3 red bell pepper
• 1 jalapeño pepper, stemmed
• 1/3 small red onion (see Cook’s Tip)
• 1 tbsp fresh lime juice
• 1/4 tsp salt
• 1/2 tsp Chili Lime Rub
• Tortilla chips (optional)

Preparation

Step 1

1. On Large Grooved Cutting Board, cut mango using Mango Wedger. Remove skin from mango using Avocado Peeler. Peel jicama using Serrated Peeler. Dice mango, jicama and bell peppers into 1-in. pieces using Chef’s Knife. Cut jalapeño in half; remove seeds using Core & More.

2. Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt; pump handle to chop to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®. Pour salsa into serving bowl. Sprinkle with rub. Serve with tortilla chips, if desired.