May Morning Mango Salsa - Bob Dunn Photography
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May Morning Mango Salsa

A couple tomatoes on the windowsill were, I noticed this morning, headed toward over-ripeness so, remembering the presence of a lone mango in the fridge, I turned the lot into mango salsa. Because it is a sin to allow garden tomatoes to go bad.

Usually I use a few fresh hot chiles in salsa, but since I’d just spent three days smokin’ me some serranos, I tried a few of those bad boys out. I put four of them, seeds and all, into a small sauce pan with just enough warm water to barely cover them, and let them steep and soften while I prepared the rest of the goods:

Mango Salsa
→ 3-5 hot chile peppers of your choice, minced
→ 2-3 medium-large tomatoes, peeled and finely chopped
→ 1 large mango, peeled and chopped
→ 1/2 to 3/4-cup onion, preferably Texas or Georgia sweet onion, finely chopped
→ 3-5 garlic cloves (when in doubt, use more garlic!), minced
→ 1 generous tablespoon extra virgin olive oil
→ 1-2 teaspoons cider vinegar
→ 1/2 to 1 teaspoon kosher salt
→ The juice of 1 lime
→ Herbs, chopped fine and fresh if you have them. This time I added about 2 tablespoons of a couple of types of oregano and about 3/4-cup of Italian parsely

→ In my case, while soaking the aforementioned dried peppers, I added the peeled and chopped tomatoes to a medium mixing bowl. Then the mango, the onion, the garlic, the chiles and (in my case) a little of the water they soaked in. Mix well.

→ Stir in the olive oil, vinegar and salt.

→ Cover and refrigerate, preferably for at least an hour if you can wait that long.

→ Stir in the lime juice and herbs just before you’re ready to serve.

Try this on your breakfast tacos sometime, or over grilled snapper, mahi-mahi or shrimp.


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  • Chris
    Posted at 18:26h, 11 May Reply

    Oh Yea!

  • D Karen
    Posted at 16:06h, 30 March Reply

    Thanks for the recipe. Just in time. I’m throwin’ some tilapia on the grill for a late Easter lunch and mango salsa seemed like the perfect accompaniment. Happy Ether, y’all!

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