bits and pieces

Monday, February 14, 2011

Mango Salsa

Mango salsa - for when tomato just won't do.
Super easy. Super delicious. Why wouldn't you? I don't even really know what to say about this - it's good and you can serve it with many things. Nachos! Crab cakes! Grilled fish! Hawaiian-y ribs! Eat it with a spoon!

It's also good to get comfortable with really basic preparations like 'salsa'. Much like a mac and cheese, learning the basic recipe opens a portal of wonder, a doorway of delight, a tableau of tastiness, a hole of glory - if you will. Glory holes aside, make this salsa. Once you make one kind of salsa you realized you can swap in whatever ingredients you'd like and it's still 'salsa'. I use this exact same recipe for both pineapple and mango salsa (obviously substituting pineapple for the mango).

ingredients:
1 large-ish ripe mango, peeled and chopped. No there isn't a fun or easy way to do this unless you have one of those fancy mango preppers that I occasionally see at places out of my price range like Williams and Sonoma.
2-3 jalapenos, finely chopped (wear gloves unless you want 'i stuck my jalapeno finger in my eye' syndrome and hour or so later)
1 lime, zested and juiced
1-2 roma (plum) tomato, chopped
1/4 cup red/yellow/green pepper, finely diced
1/4 cup cilantro, roughly but finely chopped (you can also add a little bit of mint if you're feeling festive)
1/8 cup red onion, finely diced
1 clove of garlic, minced/garlic pressed
1-2 tbsp lemon juice (or enough to coat your salsa mix)
salt and pepper to taste


other things you will need:
a chopping knife
a cutting board
a bowl to house your salsa (non-reactive)
rubber gloves if you have them
  1. Add everything in a bowl. Mix. Enjoy. Kidding. But not really. Add all of your mango, pepper, tomato, cilantro, lime zest, onion, garlic, and jalapenos to a bowl.
  2. Sprinkle a tiny pinch of salt (TINY) and a shake of pepper (small shake). Add your lime juice. See how liquid-y your salsa is - this will depend on how ripe your mango + tomato were. You want your salsa to be moist and a little liquidy (like salsa), but not swimming.
  3. Add lemon juice, cover, and chill for 30-45 minutes.
  4. Hopefully your salsa is mildly piquant and tastes like mango-y goodness. Enjoy with something divine like Tropical Crab Cakes.

2 comments:

  1. I am making this tonight, going to try it on Mahi Mahi fish tacos! Thanks for the inspiration :)

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