Name: Mango-Jalapeño Salsa
Yield: Makes about 1 cup (165 g); enough for 24 oysters
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lime juice 2 teaspoons agave syrup or honey; ½ cup (85 g) diced peeled mango; 1 tablespoon seeded and finely diced jalapeño chile; ⅓ cup (40 g) finely diced sweet red onion; ¼ teaspoon ground cumin; 2 teaspoons finely chopped fresh cilantro; Pinch of salt

Preparation info

Makes about 1 cup ; enough for
24
oysters

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Here’s a fragrant Mexican-inspired salsa for raw oysters and other fish. Jalapeños can vary in their heat, so I suggest putting in half of what is called for in this recipe, then tasting after it has rested for at least half an hour. Add more if you like it hotter.

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice 2

Method

In a small nonreactive bowl, whisk the olive oil, lime juice, and agave syrup together. Stir in the mango, onion, jalapeño, cilantro, cumin, and salt. Taste and adjust the seasoning. Let sit at room temperature for 1 hour to develop the flavors. Serve at once, or cover and store in the refrigerator for up to 3 days.

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