Mango Salsa

The spicy peppery aroma, peach-like flesh sweet and sticky is a welcome treat during the winter season. They are pretty hardy and will slowly ripen out at room temperature. You can speed it up buy using a paper bag. Jarred mangoes are available in most grocers produce aisles and are not that bad. Better to plan ahead. Try this with salmon, chicken, pork or any dish you want to punch up. It will last quite some time in the fridge, two weeks or so, and it freezes well.

Try using the leftover Chili That's Not Too Spicy as a burritto filling with the salsa and some pepperjack cheese. A nice change from the tomato based salsas

Mango Salsa

Makes approx 1 pint Cost less than $6.00

You will need a Steel bowl, microplaner/zester, measuring spoons and cups and a good peeler

  • 2 ripe mangoes small dice approx 3 cups
  • 1 shallot fine dice
  • 2 garlic cloves smashed
  • 1/4 cup white wine
  • cilantro to taste
  • 2 ripe red tomatoes small dice, no seeds apprx 1 cup
  • 1 small can diced green chilies
  • 1 orange juiced
  • 1/2 lime, zest and juice
  • 1/4 teaspoon chili powder
  • pinch of cumin
  • optional hot sauce of your choice, careful not to overpower the mango with somthing like chili garlic paste.

Peel and dice the mangoes, put in steel bowl.

Cook the shallots and garlic in white wine untill the wine is almost all evaporated. Put with mangoes

Add chopped tomato

Add diced green chilies

Add juice and zest of lime

Add juice of orange

Add chili powder and cumin

Add chopped cilantro

Taste and season, taste again