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Plant-Based

Red Pepper & Mango Salsa

Joselyn Fenstermacher, who works for the United States Antarctic Program at the Amundsen-Scott South Pole Station, showcases some of the veggies she grows in the Station's surprisingly lush growth chamber in this sweet and tangy salsa.

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Serves: 10
Hands-on time: 20 minutes
Total time: 20 minutes

INGREDIENTS:

  • 5 red bell peppers, diced
  • 2 large ripe mangos, peeled, pitted and diced
  • 2 scallions, sliced
  • 1 bunch fresh cilantro leaves, chopped
  • 1 jalapeƱo chile pepper or small poblano chile pepper, seeded and diced
  • 2 to 3 tbsp lime juice, or to taste
  • 1 tsp minced garlic
  • Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS:

In a medium bowl, combine all ingredients and toss well to coat.

Nutrients per serving: Calories: 50, Total Fat: 0.5 g, Sat. Fat: 0 g, Carbs: 11 g, Fiber: 2 g, Sugars: 9 g, Protein: 1 g, Sodium: 17 mg, Cholesterol: 0 mg

READ MORE:

Learn more about Joselyn’s South Pole gardening exploits on our blog!