Do this salsa, and you'll be dancing with the stars.
Be prepared for irrepressible dancing in your mouth with these radiant ingredients. Tropical mango, roasted red pepper, red onion, cilantro and jicama all star in this bold salsa to create a big burst of yowza with any partner you pair it with. It's especially delish with fish, particularly wild Alaskan salmon, but who am I to tell you who to dance with? (Though I strongly advise against B-list celebrities.)
This routine is so easy, you barely even have to lift a finger or a toe. The hardest part is roasting the red pepper. However, if you're not feeling athletic, then don't bother turning on the oven. Just use the pepper raw for Chrissake. But like I've said before, keeping roasted red peppers around really comes in handy. The jicama is mostly for texture, so if you don't have any, you won't be penalized, but I like the extra crunch. This is best eaten about an hour after you make it, but who could blame you if you can't hold out for that long. Go ahead and get your groove on. With this salsa, the dance floor is all yours.
1 large mango, chopped
1 TBSP roasted red pepper, diced
2 tsp red onion, diced
1 tsp cilantro, chopped
1 - 2 tsp jicima, diced
Put the cut-up ingredients into a bowl. Chill for an hour and serve.