Next: Feasting on Good Eats
Back to main
mango salsa
This is one of our favorite summer time treats; a must-have at parties—bbqs, pool parties or fancy dinners, it goes with them all. This is the recipe people most often request, and my sister-in-law’s “favorite” (except when we put in too many chiles). I also love to serve it over grilled salmon, and my brother once called me to get the recipe because he was making my “famous” salmon and salsa to impress his girlfriend. Yet, it’s a relatively simple and easy to prepare dish.
Incidentally, because I have an allergy to the skin of mangos (but I can eat it!), I always have to ask Dom to cut up the mango for me. He’s sweet that way. The one time I did it myself, I got a bad rash under my wedding ring which distressed the nurses at the hospital when I went in to give birth to Bella.
Ingredients:
1 small red onion, chopped
2-3 large ripe mangos, peeled, pitted and chopped
1 small red bell pepper, chopped
1/2-1 cup cilantro, finely chopped
1 fresh jalapeno or other small chili pepper, finely chopped
1/4 cup fresh orange juice
juice of one lime (about 1/4 cup)
1-2 tablespoons olive oil
salt and pepper to tasteoptional: 1 small papaya, chopped
Directions:
Mix all ingredients together in a large bowl. Some mangos are meatier than others, so taste to see if you need to add another chile for additional heat. If you do add another chile, make sure to remove the seeds to avoid adding too much heat. And if you like less heat all together, remove the seeds from the one chile.
Serve immediately with tortilla chips, or over grilled fish.
Keeps for one day in the refrigerator if covered.
COMMENTS
-->Commenting is not available in this weblog entry.
Comments are being moderated. After you submit your comment it could take up to a couple hours, but usually only a few minutes, before it will appear. Thank you for your patience. If you have any questions, you may contact Domenico Bettinelli.