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.

Ingredients

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

Options:

Substitute cilantro for fresh mint and enjoy over fish or chicken as well.

Process

  1. 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.
  2. Place onion, garlic and cilantro in a food processor or blender. Add lime juice, salt and pepper and pulse to mix.
  3. 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.
  4. Add mango, tomatoes, and sweet peppers and pulse to desired chunkiness. Add avocado. Taste and adjust flavor with lime juice, salt and pepper.
  5. 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.