Mango, green pepper and lime salsa for barbecued venison
This is a spicy fresh tasting salsa to serve with perfectly cooked venison. Ideal for barbecues, and is best freshly made on the day.
1 large ripe mango
1/2 red onion, finely chopped
1 green pepper, halved seeded and finely diced
1/2 small fresh red chilli, halved seeded and very finely chopped
3 tbsp chopped fresh coriander
finely grated zest and juice of 1 lime
2-3 tbsp. olive oil
salt and freshly ground black pepper
Halve the mango by slicing off the sides close to the stone. Peel off the skin with a potato peeler and cut into small dice.
Mixed with the onion, pepper, chilli and coriander. Mix the lime juice, zest and olive oil together and season with salt and pepper. Toss the salsa in the dressing and pile into a serving dish. Serve with barbecued venison.