Mango-and-Bell Pepper Salsa

Name: Mango-and-Bell Pepper Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Mexican
Ingredients: 1 Tbsp brown sugar; 3 Tbsps chopped fresh cilantro; 1 green bell pepper, chopped; 1 large ripe mango, chopped; 1 Tbsp olive oil; 0 teaspoons pepper; 0 purple onion, diced; 1 red bell pepper, chopped; 0 teaspoons salt; 2 Tbsps white wine vinegar

You can never have too many hor d'oeuvre recipes, so give Mango-and-Bell Pepper Salsan a try. This gluten free and vegan recipe serves 7. One portion of this dish contains approximately 0g of protein, 2g of fat, and a total of 45 calories. This recipe is typical of Mexican cuisine. Head to the store and pick up brown sugar, olive oil, bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine all ingredients, tossing gently to coat.

* 1 cup chopped, refrigerated mango may be substituted for fresh.

Ingredients you will need

Mango

Ingredients

Servings:

1Tbsp

brown sugar 3Tbsps

chopped fresh cilantro 1

green bell pepper, chopped 1large

ripe mango, chopped 1Tbsp

olive oil 0teaspoons

pepper 0

purple onion, diced 1

red bell pepper, chopped 0teaspoons

salt 2Tbsps

white wine vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too.

The 2016 Fiddlestix Vineyard Pinot Noir shows violet and blueberry characteristics, along with earth, hints of black tea and a long smoky finish.Vegan