Norene Gilletz 
This is the perfect accompaniment for Baked Salmon. It is also wonderful with grilled sea bass or boneless chicken breasts. As a variation, substitute fresh pineapple or papaya instead of mango. Ginger adds a wonderful kick!
1 large ripe mango, peeled (about 1 cup)
1 slice fresh ginger, peeled (about 1 tablespoon)
1/4 cup fresh coriander or parsley
1/2 small red onion (or 2 green onions)
1/2 red bell pepper, cut in chunks
1 jalapeno pepper, cored and seeded
2 tablespoons fresh basil
1/4 cup fresh lime juice (juice of 2 limes)
2 teaspoons extra-virgin olive oil
1 teaspoon honey
salt and freshly ground black pepper to taste
Using a sharp knife, cut down one side of the flesh of the mango, feeling for the pit with your knife. Repeat on the other side. You will have 2 large pieces. Cut in chunks.

In a food processor fitted with the steel blade, process ginger with coriander or parsley until minced. Add mango, onion and peppers. Process with quick on/off pulses, until coarsely chopped. Add remaining ingredients and process with 2 or 3 quick on/offs to combine.

This may be prepared up to a day in advance and refrigerated. Bring to room temperature before serving.

Yield: About 1 1/2 cups. Do not freeze.

Reprinted with permission from The Food Processor Bible (464 pages, soft cover, layflat binding, $24.95 U.S.), a kosher cookbook by Norene Gilletz. For cookbooks, cooking demonstrations & seminars, orders/fundraising info, call 1-888-811-9866 or 416-226-2466 or visit Norene’s web site at