cucumber mango salsa

Recipe by
Noel Perry
Richland, WA

This is my own concoction tweaked from a number of recipes featured in Sunset Magazine. This blends well with fish too!  Or it’s a nice change from the normal tomato based salsa paired with good tortilla chips. 

yield 5 cups
prep time 30 Min
method Blend

Ingredients For cucumber mango salsa

  • 1 lg
    cucumber - peeled (i prefer english variety)
  • 1 lg
    roma tomatoes - rinsed and cored
  • 1 lg
    tomato - any kind as long as it's ripe
  • 1 c
    mango - peeled and diced
  • 5 md
    tomatillos, fresh - husks removed and rinsed
  • 1/2 md
    red onion - peeled and diced
  • 2
    green onions, rinsed and thinly sliced (including green tops)
  • 1/4 c
    cilantro, fresh - stems removed and chopped
  • 1 Tbsp
    garlic, minced
  • 1 1/2 Tbsp
    soy sauce, dark (you can sub low sodium)
  • 3 Tbsp
    rice vinegar
  • 1/2 tsp
    tone's garlic pepper blend
  • 1/4 tsp
    cayenne pepper

How To Make cucumber mango salsa

  • 1
    Dice cucumber, tomatoes, mango, and tomatillos into ¼-inch cubes and combine in a bowl.
  • 2
    Add red and green onions, cilantro, garlic, soy sauce, rice vinegar, and garlic pepper and cayenne to taste.
  • 3
    Mix well. Cover and chill at least 30 minutes.
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