Wednesday, April 27, 2016



It's starting to get warm and things lite and tasty are good.  Here is one of my favorite salsa recipes.
It can be served with fish, pork chops, and chicken cutlet.

Mango Salsa

1 ½ mango, diced
½ red pepper, diced
½ yellow pepper, diced
15 oz can pineapple chunks
½ red onion, diced
salt and pepper to taste
¼ cup honey
¼ cup molasses
15 oz can black beans, rinsed and drained (optional) 

Put 1/3 of the mango into the blender and puree.
Combine with the remainder of the cubed mango.
Stir in remaining ingredients.
Refrigerate before serving.
Can be refrigerated for several weeks.