Mango Peperoncini Salsa with Red Bell Pepper, Lime, and Cilantro

Ingredients

• 1 cup diced mango pieces about 1/2 inch square
• 1/2 cup diced red bell pepper pieces about 1/2 inch square
• 1/4 cup finely diced peperoncini, or more
• 1/4 cup thinly sliced green onion
• 1/2 cup chopped cilantro, or more
• 4 T freshly-squeezed lime juice
• 1 tsp. ground cumin
• Hot sauce to taste
• 2 T extra-virgin olive oil
• Salt, to taste

Directions

1. Slice the cheeks from the Ataulfo mangos on either side of the pit, then trim off any fruit still clinging around the seed. Remove the peel, cut the mango into even pieces about 1/2 inch square, and put them in a medium plastic or glass bowl.
2. Cut the red bell pepper into pieces about 1/2 inch square, then add it to the bowl with the mango.
3. Drain a handful of peperoncini. Trim off the stem end from each one, press out the seeds, and throw the seeds away. Chop the peperoncini finely until you have 1/4 cup, using more if you want extra heat, then add them to the mango and red pepper.
4. Slice the green onions thinly and stir them into the mixture.
5. Rinse the cilantro and dry it well, using a salad spinner or paper towels. Chop enough leaves to measure 1/2 cup, adding more if you want a stronger cilantro flavor, and add it to the bowl.
6. In a small bowl, combine the fresh lime juice, ground cumin, and a dash of hot sauce. The original amount was about 1/2 tsp. Green Tobasco sauce.
7. Pour in the olive oil while whisking, and keep going until the dressing comes together smoothly.
8. Add the dressing to the mango mixture and stir to coat everything. Season with salt to taste. This is best right after it is mixed, though leftovers can be refrigerated for a day or so.