Calypso Strawberry-Mango Salsa

1 pint basket strawberries (12 ounces), stemmed and chopped
1 large mango, peeled, seeded, and chopped
1/4 cup sliced green onions with tops
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cumin
Salt, to taste
In bowl, toss all ingredients except salt to blend thoroughly. Mix in salt. Serve immediately or cover and refrigerate up to two days. Serve with corn chips, chicken or mild, white fish.


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