Thanks goes out to my pal, Bruce Barone, in Massachusetts, for this cool and refreshing addition to my list of salsa recipes. ( This one appeals to me now especially, because we are having an unprecedented heat wave in the Bay Area!)
Ingredients
1/4 cup fresh lime juice
1 tablespoon apple cider vinegar
1/2 teaspoon sugar
Salt
2 large, ripe mangoes (about 1 pound each), peeled and cut into 1/2-inch dice
1 large seedless cucumber—peeled, seeded and cut into 1/4-inch dice
1 large jalapeño, seeded and minced (I used 1 small red & 1 small green jalapeno)
1 tablespoon finely chopped basil
Directions
In a bowl, mix the lime juice with the vinegar, sugar and a generous pinch of salt. Add the mango, cucumber, jalapeño and basil and toss well. Cover and refrigerate until chilled, about 30 minutes.
Make Ahead
The relish can be refrigerated overnight. Add the chopped basil just before serving.
