It’s pepper season! Would you like your salsa to have a little more kick? Try throwing in more peppers!
Chef David Davenport suggests scooping out the inside of the peppers.
Mango and Black-Bean Salsa
David Davenport
Bloomington Cooking School
1 1/2 pounds frozen mango chunks
4 green onions (more if small), finely chopped
2 limes, zest of one and juice of both
1 red bell pepper, finely chopped
1 15-ounce can black beans, rinsed thoroughly
1/2 cup cilantro, chopped
2 jalapeño peppers, very finely minced
Rice vinegar, to taste
Honey, to taste
Salt and pepper, to taste
1) Mix all of the ingredients together.
2) Chill in the refrigerator for a few hours before serving.
