Mango Salsa

Ingredients Weight Measure
Mango, small dice 20 oz. 3 cups
Tomato, small dice 12 oz. 2 cups
Red onion, minced 6 oz. 3/4 cup
Cilantro, chopped 1/2 oz. 1/3 cup
Ginger, fresh, grated 3/4 oz. 1 Tbsp.
Lime juice, fresh 3 oz. 1/3 cup
Kosher salt 1-1/2 tsp.


Ingredients Weight Measure
TABASCO® brand Habanero Sauce 2 oz. 4 Tbsp.
Tomato paste 2 oz. 4 Tbsp.
Honey 2 oz. 4 Tbsp.
Water as needed


Ingredients Weight Measure
Pacific Red Snapper fillets, 3 oz. 12 each
Olive oil 2 oz.
Kosher salt 1 Tbsp.


  1. Combine all salsa ingredients (mango, tomato, red onion, cilantro, ginger, lime juice and salt) and marinate a minimum of 4 hours, or overnight if possible.
  2. Prepare the sauce by combining TABASCO® brand Habanero Sauce, tomato paste, and honey. Add water to thin for desired consistency.
  3. Prepare a plate with a bed of Salsa in the center.
  4. Heat grill. Brush fish with olive oil and season with salt. Grill until done. Place the grilled fish on top of the bed of salsa. Ladle Sauce over fish and then drizzle some around the plate.

Yield: 12 servings