This zippy, pico-style salsa is sweet and savory - which means it has depth in flavor that plays well with your favorite grilled seafood or tacos, or maybe even a lovely addition to a 7-layer-dip. Spice it up or tone it down - it's versatile and delectable however you serve it up.
The best part? Even the mango naysayers seem to love it. Take along as a side dish to your next cookout or bunko night and add some color and zip to the table. Let’s make it!
Recipe (serves 4-6):
Ingredients
1 large ripe mango
3-4 Roma tomatoes
1 medium red onion
1 small serrano pepper OR jalapeno
1 cup cilantro, chopped
1 clove garlic, grated
3-4 medium limes, juiced, about ½ cup
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon red pepper flakes
¼ teaspoon kosher salt, or to taste
Kitchen Tools
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Medium mixing bowl
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Cutting board
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Chef’s knife
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Paring knife
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Microplane / zester
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Handheld juicer
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Measuring cups and spoons
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Rubber spatula or wooden spoon
How to Make It
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After washing your produce, dice the mango. Using your chef’s knife, trim the fruit away from the pit to get as much of the flesh as possible. Carefully remove the peel and dice the fruit into ½ inch pieces and add to your bowl.
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Cut the Roma tomatoes in half, then in half again. Gently remove the excess water and seeds with a spoon or with your index finger. (This will make your salsa less watered down and allow the flavors to shine.) Dice the tomatoes into ½ inch cubes and add to the mixing bowl.
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Dice the onion into similarly sized pieces and add to your bowl.
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Slice your serrano or jalapeno in half lengthwise. You can remove the seeds by using a small spoon to scrape them out. For a spicier salsa, you can leave some or all of the seeds in. Half the peppers once more so you are left with four long strips. Line them up and dice into ¼ inch pieces. Add to your bowl.
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Roughly chop the cilantro, peel and grate the garlic, juice the limes and add to your bowl.
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Add the chili powder, cumin, red pepper flakes, and salt.
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Give the salsa a good stir, incorporating all the ingredients until well combined.
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Serve cold with tortilla chips, or try over grilled fish, meat, or tacos.
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This Fresh Mango Salsa will store for 2-3 days in the refrigerator.
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Amber Schultheis, is a monthly contributing writer for Snohomish City Lifestyle and owner of The Host Notes. The Host Notes inspires readers to live and cook with intention. Visit and explore with Amber at https://thehostnotes.com and follow @thehostnotes on Instagram!