Spork and Skewer

This one goes out to my peep Rachel. Rachel is the salsa queen. When Miles and I took a trip to Mexico with Rachel and her husband, Eddy, I don't think Rachel ate anything besides chips and salsa throughout the whole week. This isn't because Rachel doesn't care for other types of Mexican food. No, it's because she just loves fresh salsa that much. Tomato salsa is delicious, but in the winter, it's tough to get a good tomato. Mango salsa is the answer. So, if you're like Rachel, whip up a batch, or five, and mosh on this sweet and spicy treat all week long.

Printable Recipe


















Mango Salsa
If habanaro is a bit too spicy for your taste, feel free to substitue a jalepeno, instead. To roast your pepper, place it in a dry pan over medium high heat. Turn it to blacken the skin all the way around. This adds the perfect smoky flavor to your salsa.

You will need:
1 semi-ripe mango
1 small onion, red prefered, but white will work
1 roasted habanaro pepper
1 lime
2 tablespoons chopped cilantro
salt and pepper to taste

To begin, prepare your mango. Mangos have a large, flat seed running through the middle. Carefully slice two slabs, one from either side of the seed. Using a spoon, scoop the flesh from the leathery skin.




Next, dice the mango into 1/4 inch cubes.






Chop the onion and FINELY dice the pepper. Add the cilantro, and toss everything in a bowl.





Roll your lime to get the juices flowing.






Slice the lime in half, and squeeze the juice over the salsa (both halves).







Combine all the components, and season to taste. Tip: Sample the salsa on a salty chip to help adjust the seasonings. This is simple, but perfect. Muy Bien!