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Sample Free Recipe

Mango Salsa

When summer arrives I excitedly await mango season. Living part of my life in Hawaii, mango season is celebrated with festivals, homemade pies and fun. I use this salsa as an appetizer with chips or crackers or on fish or chicken.

Ingredients

1 large mango, peeled and diced
1/2 cup finely minced white onion
1 jalapeno (roasted, peeled and chopped)
2 TBL lime juice
1 28 oz. can of whole tomatoes
1/4 cup chopped cilantro
1 clove minced garlic
Salt and pepper to taste

Mix It Up

  1. Roast Pepper. Wipe the pepper with olive oil and place in toaster oven on broil. Turn pepper over every few minutes until all skin is lightly blistered. When done remove from oven and place in a small paper bag or paper towel to sweat and cool. Set aside.
  2. Peel mango. Mango peels, if ingested, can cause an allergic reaction so remove all of the peel. Mince fruit of the mango into 1/4 inch chunks.
  3. Peel and chop onion into same size chucks. Mince garlic and finely chop cilantro leaves discarding stems. Add to food processor or blender.
  4. Add salt and pepper and lime juice and pulse to chop and mix.
  5. Peel the translucent skin off the cooled pepper, remove the stem and mince. You can include the seeds if you like it hotter and choose your peppers according to your taste. Add to the food processor or blender and then pulse to mix.
  6. Add mango and tomotoes with juice to food processor and pulse only until you reach the desired chunkiness for your salsa. Taste and adjust flavor with salt, pepper and lime juice.
  7. Refrigerate and let the flavors combine for 1 hour and serve.