Sunday, August 23, 2009

Fresh Mango Salsa

I made this in the morning, chilled it in two spaghetti sauce jars and had them served up with tostitos for a party. Delicious! This is close to the original recipe, but because mangoes and avocados come in giant sizes, this made a lot more than it would have in the US. So I increased the garlic and red onion to match. Also couldn't find a jalapeno so used a dried chili from the garden, and no limes, so used lemon instead.
  • 1 large mango, diced
  • 1 large avocado, diced
  • 4 tomatoes, seeded and diced
  • 1 chili pepper (jalapeno or other), chopped
  • 1/2 c cilantro, chopped
  • 6 cloves garlic, minced
  • 1 t salt
  • 2 T lime juice (or lemon)
  • 1/2 c red onion, chopped
  • 3 T olive oil
  1. In a large bowl, combine mango, avocado, tomatoes, jalapeno, cilantro and garlic.
  2. Add salt, lime juice, red onion and olive oil.
  3. Transfer to jars and refrigerate at least 30 minutes.
  4. Serve with chips, on top of baked fish, or in a burrito.
Variations
Use papaya or pineapple instead of mango.
Add cucumber, red bell pepper, ...
Add 1 t minced fresh ginger.

Notes
5/29/10 Used ai-wen mangoes, no avocado, and 2 peppers from the roof (Stewart's gift). Next time, be sure to wear gloves when chopping the chili. The peppers tasted quite spicy fresh (had a burning left hand for 8 hours) but did not come through in the salsa after marinating.

6/12/10 Used ai-wen mangoes and 2 avocados.

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