Tandoori Fruit Salsa
1 cup ripe, peeled, diced mango (about 1 mango)
1 cup ripe, diced nectarines (about 1 ï¿½ nectarines)
1 jalapeno, finely chopped
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1 lime (the zest and juice of lime)
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon Frontier Tandoori Masala Seasoning
2 tablespoons orange juice
1 teaspoon peppermint leaves c/s
Place all chopped and diced fruits and vegetables in a bowl.
Place the lime zest in the mixture, and then add the lime juice. Mix in vinegar, oil, Tandoori Seasoning, orange juice and peppermint. Stir until combined. With a fork gently mash the fruit down a little.
Chill in the refrigerator for at least 1 hour.
Serve with tortilla chips, toasted bread, vegetables, or as a relish on top of baked or grilled chicken, pork or fish.
Use more mangos in place of some of the nectarines, or vice versa.
Nectarines could be replaced with peeled peaches.
To spice it up a notch, add 1 to 2 additional teaspoons of Frontier Tandoori Masala Seasoning blend
The mixture can be refrigerated for up to 2 days, though the spice notes will become stronger.
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As prepared, each serving contains 50 calories, 2g total fat, 0mg cholesterol, 0mg sodium, 8g total carbohydrate and 1g protein.