Homemade Mango Salsa

Ingredientes

• 1 red bell pepper
• 1 jalapeño or other hot chili, such as Serrano
• 2 to 4 mangoes, see notes above
• 0.5 medium red onion
• 0.5 cup roughly chopped cilantro
• 0.25 cup fresh-squeezed lime juice, plus more to taste
• 0.5 teaspoon kosher salt (Diamond Crystal brand or half as much if using Morton or fine sea salt), plus more to taste
• tortilla chips for serving

Pasos

1. Cut the red pepper in half, core and remove the stem and seeds. With a knife, remove the white interior membranes, then finely dice the pepper. Place in a large bowl. Repeat with the jalapeño.
2. Peel the mangoes: slice off each narrow end, then stand the mango upright. Use a knife to slice away the skin, hugging the skin as much as possible to leave as much fruit on the mango as possible. Slice the flesh off the pit, then finely dice it and add it to the bowl.
3. Finely dice the onion and add it to the bowl.
4. Sprinkle the 1/2 teaspoon of salt into the bowl along with the 1/4 cup lime juice. Using a large spoon, toss to combine. Taste. Add more salt and/or lime juice to taste.
5. Add the cilantro and stir one last time. Taste again, this time with a tortilla chip, then adjust if necessary one last time with a sprinkle of more salt or lime juice.
6. Transfer to a serving bowl and serve with tortilla chips.