Recipe: Mango Salsa
As we start to move toward the end of summer I find myself really wanting to savor bright, summery flavors. Enter: Mango Salsa. This is a great little recipe that is tasty on some homemade tortilla chips. Of course, you could just eat it by the spoonful (not that I have ever done that).
Choosing a good mango is the key to a good salsa. Don’t focus on the color as it’s not really the best indicator of ripeness. A good mango will have a slight give when squeezed. If it’s rock solid give it a few days until it softens. (Always ripen at room temperature or in a paper bag to speed the process up.) Also, a ripe mango will have a “fruity” smell at its stem ends.
Organic produce it always the way to go if you can. Locally grown is better. (From you backyard it best.) Like most salsas, you may find that the flavor really begins to marry if you let it marinade in the fridge for at least a couple of hours… but I’ve also served this right away and found it quite satisfying.
- 6 roma tomatoes, diced
- 1 mango, diced
- 2 cloves of garlic, minced
- 1/2 bunch of green onions, chopped
- 1/2 bunch cilantro, chopped
- 1 jalapeno pepper, diced finely
- real salt and pepper to taste
- the juice from one lime
- Chop up all ingredients and toss them into a big bowl.
- Salt and pepper to taste.
- Drizzle lime juice over the mango salsa, and stir.
- Eat up!
This mango salsa will stay fresh for a couple of days in the fridge.
What’s your favorite summer dish?
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Photography by Jennifer Leung Johnson
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