Mango Tango Salsaethnic, salsa 1.00 small red onion; chopped 1.00 large ripe mango; cubed 6.00 each plum (roma) tomatoes; seeded and diced 3.00 tablespoon lime juice 0.75 teaspoon salt 0.50 teaspoon black pepper 2.00 tablespoon extra virgin olive oil 5.00 each sprigs fresh coriander; chopped 5.00 each sprigs italian parsley; chopped Chef Francisco Rivera of Galileo serves this jazzy salsa on greens with tender-sweet leaf-wrapped sea scallops. He marinates the scallops briefly with a sprinkle of olive oil, black pepper, chopped basil and garlic, wraps them in vine leaves and grills them on an oiled grill 3 minutes a side. Mix ingredients gently and let sit several hoursto blend flavors. Serve at room temperature. Excellent with fish. |
