Mango Urfa Salsa Recipe
- 5 ripe mangos, peeled, pitted and diced
- 1/2 red onion, diced
- 1/4 cup Crushed Urfa Chiles
- 3/4 cup fresh cilantro, chopped
- 6 oz. rice wine vinegar
- 1 Tbsp. your choice of salt:
- Maldon Sea Salt
- Makrut Lime Sea Salt
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Combine all ingredients and refrigerate, covered, for at least 1 hour, but 8 to 12 hours is best.
Serve with chips as a dip, on fish tacos or as a garnish on top of grilled chicken or pork.