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
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
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.
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