Mango and Sweet Pepper Salsa with Toasted Pepitas (ATK)

By hmp13

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.

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
• Table salt
• cayenne pepper
• 1/4 cup unsalted pepitas, toasted in small skillet over medium heat until lightly browned, 3 to 5 minutes

Preparation

Step 1

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.