Thai Salsa

• 1 large green, unripe or mango, about 1 1/4 pounds, peeled and coarsely chopped
• 2 tablespoons minced ginger
• 1/2 teaspoon minced jalapeno pepper
• 1 small clove garlic
• 1 teaspoon grated lime peel
• 1 tablespoon minced scallion
• 1/2 teaspoon orange-flower water
• 1/4 cup lime juice
• 1 cup minced mint leaves
• 1 cup minced coriander leaves
• 1/2 cup minced basil leaves

1. Put all of the ingredients in a blender and puree until smooth.
2. Season to taste.
3. This dip can be stored in the refrigerator in a closed container for up to 2 days.
4. Serve with nuggets of chicken, steamed scallop kebabs or shrimp.

green, ginger, jalapeno pepper, clove garlic, lime peel, scallion, orangeflower water, lime juice, mint leaves, coriander leaves, basil

Taken from cooking.nytimes.com/recipes/6929 (may not work)