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« Chorizo & Black Bean Soup | Main | Zesty quinoa chickpea salad »
Wednesday
Mar182009

Mango salsa

I learned how to cut up a mango from a Hercule Poirot TV mystery. If it's firm you can try to peel it, but Poirot's method is far less messy when the mango is very ripe. 

Hercule Poirot: The Theft of the Royal Ruby 

Forward to 4:25 for how to slice a mango.

Ingredients: 

1 mango

1/2 onion, red or white, finely sliced

1 garlic clove (optional), minced or put through a garlic press 

1 jalapeno, minced (optional) - omit the seeds to make the salsa less spicy

2-3 tablespoons fresh squeezed lime juice

A few tablespoons of chopped cilantro leaves

Salt & pepper to taste 

Note the raw garlic will lend spiciness, so you may want to reduce how much garlic or jalapeno you put in. 

Steps: 

Mix everything together! Leftovers will the next day will have time for the garlic and jalapeno to infuse the mango. 

Use with: 

Fish, chicken, or with nachos!

Photo: Not mango salsa, but pineapple salsa!

Variations:  

  • Simply Recipes' Mango Salsa adds cucumber and suggests avocado. 
  • Add chopped tomato. I can eat tomatoes with anything. 
  • Mint might be interesting instead of cilantro.
  • For pineapple salsa, substitute pineapple for the mango. Pineapple bought in Canada tends to be acidic (I pine for Caribbean pineapple!) so add less lemon juice. 

 

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