Is it hot wherever you are?
Today, its in the low 80s here but it feels like it is much, much hotter – maybe because we just aren’t accustomed to this dry heat? It’s doing wonders for our veggie garden but making us keep cold drinks on hand at all times. Which is actually perfect weather for mango salsa!
Deceptively simple to make, the taste is not. It is explosive, delicious and will leave you wanting more. I make at least a double batch of this every time I make it because it goes quickly – and the bright purple hues against the flashy green and startling yellow make it one dish that demands your attention!
We put it on our salmon and cod tacos, but we have also been seen dipping tortilla chips in it, applying the salsa liberally to a wrap, spooning it over grilled tilapia, the choices are endless really! Your imagination is the only limit. Seriously. This is good stuff!!
You want to make your own batch? Make sure you are using ripe mangos, it tastes truly phenomenal if you use a nice, ripe mango – or as Mei says, “MINGO!”
Have an excellent Friday!
- 1 ripe mango, peeled, pitted and coarsely chopped
- 1 red onion, finely diced
- 1 red bell pepper, finely diced
- 4 green onions, thinly sliced
- 1/2 bunch of cilantro leaves, finely diced
- 1 fresh jalapeno pepper, seeded and finely diced (keep the seeds if you like the heat)
- juice from one lime
- juice from 1/2 lemon
Combine all the ingredients in a bowl large enough to hold all the ingredients. Let the juices macerate the onions and mango, covered at room temperature for at least an hour before serving.
Chill before serving if you like. Refrigerate any leftover salsa for up to four days.