Mango Salsa

Did somebody say mangoes? I guess it was me...yesterday...when I was telling you how to make a Mango Margarita.  Still wrapped up in my mango craze, today I made Mango Salsa.  If you've never tried mango salsa then you are in for a real treat. It is fruity and spicy at the same time.  Crispy, fresh, complex, and so versatile that you can stir it into mashed avocado for a refreshing guacamole, use it as a relish on hot dogs or turkey sandwiches, toss it into a green salad for some fruity zing, scoop up an ample portion with a homemade tortilla chip, or do as I did this evening, and mound it on top of freshly grilled salmon. In the winter I like the mustard sauces on salmon, in the summer I like it simple...grilled and topped with this tasty salsa.

Generally I don't use a recipe, just chop up what I have on hand (jalapenos and cilantro is a must for this, and, of course, mangoes!), and toss it all together until, as my grandmother used to say, “it looks right.”  Even the picky Mr. O-P enjoyed this salsa that is both hot and cool at the same time.

Mango Salsa

2 tablespoons apricot jam

1 Tablespoon freshly squeezed lime juice

1 cup mango (I used a Melissa’s Ataulfo mango),

seeded, peeled and chopped

1/3 cup red bell pepper, finely chopped

¼ cup chopped red onion

1 Tablespoon fresh cilantro, chopped

1 jalapeno, diced (remove the seeds or not, depending upon your heat tolerance)

Salt and pepper to taste

In a small mixing bowl, whisk together the jam and lime juice until thoroughly blended; set aside.

Fold remaining ingredients into jam mixture just until blended.  Serve immediately.

This post is linked to:

Creative Ways

Create It Thursday

Home and Garden Thursday

Home Sweet Home

Full Plate Thursday

Friday Finds