Chachos Mango Salsa, is made at well at Chachos, home of where not just one or two salsas are served, but there are about six different types of salsa available for you to choose which one you want. Chachos Mango Salsa is packed with tomatoes, jicama, red onions, tomatoes, and so much more. This salsa goes great with chips, or even on a grilled piece of fish.
Making Chachos Mango Salsa
One of the pleasures of Tex Mex food is that everything is made up fresh, and this alone makes it taste even better. If you have not tried using jicama before, you should give this unique root vegetable a try. Simply peel the jicama and chop. This would be a great addition to make to a vegetable tray, or even to leave around the house to nosh on. I like to make this salsa up at least 4 hours before serving so all of the flavors will blend together.
Love homemade salsa? Be sure to try these salsa recipes
Chachos Mango Salsa
- 1 cup diced jicama
- 1 cup diced red onion
- 2 cups of ripe tomatoes, seeded and chopped
- 1 cup of fresh chopped mango
- 1 or 2 jalapeno peppers, seeded, and chopped fine
- 1/2 cup chopped cilantro
- 2 teaspoons lemon juice
- 1 teaspoon salt
- In a medium sized bowl, combine all ingredients, and stir well. If you remove the seeds from the jalapeno peppers you will remove most of the heat from the pepper, you should choose the level of heat that you want, and keep in mind all jalapeno peppers are not created equally, you may want taste one of your jalapeno peppers just to see how hot it is before proceeding with the rest of the recipe. This salsa stays fresh for three to four days. I like to put this salsa on top of grilled fish, or even grilled chicken when I want to make a meal extra special.