May Morning Mango Salsa - Bob Dunn Photography
877
post-template-default,single,single-post,postid-877,single-format-standard,qode-listing-1.0.1,qode-social-login-1.0,qode-news-1.0,qode-quick-links-1.0,qode-restaurant-1.0,woocommerce-no-js,ajax_fade,page_not_loaded,, vertical_menu_transparency vertical_menu_transparency_on,qode-title-hidden,paspartu_enabled,qode_grid_1200,qode-content-sidebar-responsive,columns-4,qode-theme-ver-16.7,qode-theme-bridge,bridge,wpb-js-composer js-comp-ver-5.4.5,vc_responsive

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
Ingredients:
→ 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

Method:
→ 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.

Yep!

Feel free to share this with your friends:
  • email
  • Print
  • Facebook
  • Twitter
  • LinkedIn
  • Digg
  • StumbleUpon
  • del.icio.us
  • Slashdot
  • RSS
2 Comments
  • 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!

Post A Comment