Mango and Roasted Yellow Pepper Salsa
Fill your quesadillias with this sweet salsa and our Grilled Ancho Shrimp.
- Yield: Makes 2 cups
Photography: Lisa Hubbard
Source: Martha Stewart Living, May 2000
- 1 orange
- 1 yellow bell pepper
- 1 mango, peeled, pitted, and cut into 1/4-inch dice (about 1 pound)
- 1/4 cup finely diced red onion
- 1/4 teaspoon cumin
- Salt and freshly ground black pepper
Cut ends off orange, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Cut sections away from membranes, and reserve. Squeeze juice from membranes over sections in a bowl before discarding.
Place the yellow pepper over the flame of a gas burner, and roast until lightly charred on all sides. Transfer to a bowl, and cover with plastic wrap until cool enough to handle. Use a paper towel to wipe off the charred skin. Remove the seeds and stem, and chop into 1/4-inch dice.
Combine the mango, diced pepper, red onion, and cumin in a medium bowl. Drain orange juice into mango mixture. Chop orange sections; add to mango mixture. Season with salt and pepper; serve.