Directions

1. 1

   In a large bowl, toss the diced mango, red onion, Crushed Urfa Chiles, cilantro, lime juice, and your chosen salt (Maldon Sea Salt or Makrut Lime Sea Salt) together until well combined.

2. 2

   Cover and refrigerate for at least 1 hour — 8 to 12 hours is ideal for the flavors to fully marry and the Urfa to soften into the salsa.

3. 3

   Serve with chips as a dip, spoon onto fish tacos, or pile onto grilled chicken or pork. Makes 1¼ quarts.