Saturday, August 28, 2010

Mango Salsa

I can’t let summer pass us by without mentioning one of my go-to hot weather dishes, mango salsa. Not only does it take minutes to assemble, it doesn’t require any heat (other than the Jalapeño sort). The sweet-hot combination pairs beautifully with everyday proteins by adding freshness and vibrancy. Try it with grilled salmon, pan-seared cod, chicken or my personal favorite, red curry shrimp.

Mango Salsa Recipe
This recipe could also be made with fresh peaches or nectarines. To dice a mango, cut it in half lengthwise following the pit as closely as possible. Score the flesh of each half in a criss-cross fashion all the way to the skin (but don’t cut through the skin). Invert each half (it will look like a porcupine) and slice off the chunks. Adapted from Simply Recipes.

1 ripe mango, diced 

1/4 large red onion, finely diced
1 Jalapeño, minced (leave out the seeds and ribs if you don’t like hotness) 

1/2 cucumber, peeled, seeded and diced, optional
Juice from one large juicy lime 

1/4 cup fresh cilantro, chopped (fresh mint also works well)
Pinch of salt 

Other additions: avocado chunks, halved cherry tomatoes, diced red bell pepper or jicama

In a mixing bowl, combine all ingredients and taste for seasoning.

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