1/2 Tbsp. olive oil
1 c. red onion, chopped
1 c. mango, peeled and cubed
1 c. tomato, chopped
1 1/2 Tbsp. fresh ginger, minced
1/4 c. fresh lime juice
1/8 c. orange juice
1/8 c. dry sherry
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. white vinegar
Directions:
This salsa makes a great topping for fish or chicken as well as a great chip dip! Featured at the 2009 Uwchlan Hills Teacher Appreciation Luncheon ("UH-loha! Luau")
Mix all ingredients together. Store in refrigerator until ready to serve.
Submitted by Gretchen Grant Contributed on: and modified on Friday July 24th, 2009
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