Spicy Mango, Radish Salsa

If you're looking for an exciting way to wake up your fish or chicken, then this is definitely the way to go. The spice, crunch and sweetness of this salsa come together in the perfect way that will make any meal amazing. If you're not a fan of the Habanero and Serrano peppers, just swap them out for a milder pepper or use bell peppers. I served this with fried Yucca and kidney beans for a complete meal.

Ingredients:

- 2 Champagne Mangos
- 2 Habanero Peppers
- 2 Serrano Peppers
- 1 lemon
- 1 bunch radishes
- Olive oil
- salt
- freshly ground black pepper

To Make:

Begin my dicing up the mango and adding it into a large bowl. Next, remove the stems from the radishes and slice the top and bottom off. Then dice into cubes and add into the mix. Slice the Serrano peppers down the middle and remove the seeds. Then dice very finely and add into the bowl. Slice off the top of the Habanero pepper and remove the seeds. Then finely dice and add in. Roll the lemon and slice down the middle. Remove visible seeds and squeeze the juice into the bowl. Drizzle olive oil. Sprinkle with salt and black pepper. Mix together and set in the refrigerator until ready to use.

You can watch me make it here!