I love fresh salsas in the summer – serve them with grilled meats or fried foods, and they add instant freshness to any dish. For this recipe I made an Asian-inspired mango salsa – with a bit of fragrant coriander and some chili for heat. If you don’t like it spicy, just omit the chili.
I developed this recipe for Cactus News magazine as part of their Food Heroes project, in which they showcase local producers whose products you can buy at Cactus. This recipe is using beer from Grégory Verhelst, a brewer at Brasserie Rulles in Belgium. You can read more on the brewery and its beers here.