Eat with the season and enjoy Mangoes this summer. This salsa adds a burst of sunshine to your table. It’s a refreshing dip as well as sauce over grilled fish or chicken. Mangoes are high in Vitamin A, C, and fiber. They also contain phytochemicals or plant-based chemicals, that are both antioxidant and anti-inflammatory. I recommend adjusting the jalapeno and seasonings to taste, making it mild or hot and spicy to suit your family’s palate.
½-1 jalapeño, roasted, peeled and chopped
or 1 (4-ounce) can jalapeño, to desired heat
½ cup finely minced green onion or white onion
2 cloves garlic, minced
¼ cup chopped cilantro
2 tablespoons lime juice, more to taste
-Sea salt and pepper, to taste
2 large mangoes, peeled and cut into pieces (you can pulse them in food processor).
1 large tomato diced
1 sweet red bell pepper diced
1 large avocado cubed
Substitute cilantro for fresh mint and enjoy over fish or chicken as well.
- Roast fresh jalapeño by wiping it with olive oil and placing it under a broiler. Turn pepper over every few minutes until skin is lightly blistered. When done, place in a small paper bag or bowl covered with plastic wrap to sweat and cool.
- Place onion, garlic and cilantro in a food processor or blender. Add lime juice, salt and pepper and pulse to mix.
- Using gloves, peel translucent skin off cooled jalapeño, removing the stem, and mince. For hotter salsa, include seeds, to taste. Add jalapeño to food processor and pulse to mix.
- Add mango, tomatoes, and sweet peppers and pulse to desired chunkiness. Add avocado. Taste and adjust flavor with lime juice, salt and pepper.
- Refrigerate to combine flavors for 1 hour and serve. Refrigerate any unused salsa for up to 2 weeks.
*TIP For mild salsa, use ½ jalapeño without seeds. Medium salsa, 1 jalapeño without seeds. Hot salsa, 1 jalapeño with seeds. The seeds really give it a kick.