Tomato-Mango Salsa

Name: Tomato-Mango Salsa
Yield: makes about 2 cups (8 or more servings)
Ingredients: 1 cup coarsely chopped ripe tomatoes; 1 medium to large mango, pitted, peeled, and coarsely chopped; One 4-ounce can chopped mild green chilies or 1 to 2 fresh jalapeño peppers, seeded and coarsely chopped (see note, page 236); Several sprigs fresh cilantro; 1 to 2 tablespoons fresh lime or lemon juice, or to taste

December 9, 2011

A somewhat more exotic salsa, this jazzes up meals with a tropical beat. See the menu with Gingered Coconut Rice, page 96. Serve with tortilla chips or as a condiment with spicy dishes.

Cooks' Note

Store remaining salsa in an airtight jar and use within two days.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.