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by Shifrah Devorah Witt & Zipporah Malka Heller, The Best of Mexican Kosher Cooking

Serve this delicious salsa as a condiment for seviche, grilled fish, or fish tacos. It’s unusual and adds a great flavor to whatever it tops.


1 mango, peeled and diced
1/8 teaspoon salt, or to taste
1 tablespoon olive oil
1 clove garlic, minced
1/2 green onion, diced fine
1 tablespoon red onion, diced fine
1 tablespoon fresh lemon or lime juice
1 teaspoon fresh jalapeno or fresh Anaheim chili, chopped fine (protect your hands with plastic bags or rubber gloves)


Mix all ingredients. Refrigerate for 1 hour.


Yield: Serves: 4

Recipes: Appetizers, Salsa, Parve, Kosher

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