Recipe of the Month: February 2008
Fresh Mango Salsa
Ingredients:
4 Mangoes (slightly under-ripe)
1 Medium-to-largish Red Onion
4 Roma Tomatoes
1 Bunch Fresh Cilantro
1 Red Bell Pepper
1 Jalapeño Pepper (optional)
Salt, Pepper, and Sugar to taste
Directions: Peel Mangoes and remove flesh from pit. Finely dice. Finely Chop onion, tomatoes, bell pepper, and jalapeño (if desired). Tear off roughly 1/2 cup of cilantro leaves and finely chop. Combine chopped ingredients and add about 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Serve immediately with good quality salted corn chips (Scudworth prefers either homemade or Santitas brand). Be warned: it is disturbingly easy to consume an entire batch singlehandedly in one sitting. (Note: a food processor may be used, but process the vegetables only to a fine chop and do so separately–if you put it all in together and hit the button the salsa will turn gray. Process separately and then combine afterward.)
Yours Truly,
Cinnamon J. Scudworth
Posted on February 28, 2008, in Food. Bookmark the permalink. 2 Comments.
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Definitely going to try this recipe. It has more mango than the recipe I’m used to, but the great thing about making salsa is that you can improvise.
This is a meal we enjoy at Chez Redneck:
Grilled catfish fillet with pineapple/mango salsa and cornbread
Using a box mix, prepare the cornbread batter and place in the oven to bake.
For the salsa:
cut up a pineapple in 1/2 in. chunks, or use 3 cans of pineapple chunks, well drained.
dice and seed 2 large sweet red peppers
seed, peel, and cut up one mango
seed and chop 3 jalapenos
1 large sweet onion, finely chopped
approx 1/4 cup lime juice
salt to taste
Mix the salsa ingredients and adjust to taste
When the cornbread is about done, place fish fillets on a hot grill for about 4 minutes. Turn them over for another 2 or 3 minutes until done but not dry. You can use tilipia or any other inexpensive fish.
Place a fillet on each plate and top generously with salsa. Serve it with a piece of hot cornbread with honey and stand back.
Mark, it is indeed a lot of mango. But given the number of times and variations I’ve attempted, I highly recommend you try this particular recipe as written.