Oooh man. Once you've tried this baby, you'll not want to go back to regular salsa again. It's SO good! I grew up on mangos, living in California. My dad would cut them up for us, and my sister and I would fight over who got to gnaw on the meat around the seed (because that was the fun part!). :) We lived off of Mexican food too, although it started with Taco Bell, and as we got older (and wiser) we were introduced to REAL Mexican cuisine. So, I don't know why it never crossed my noggin to mix the two.
Fast forward 20+ years and at a work party, my co-worker brings in his belatedly promised Mango Salsa. Skeptically, I grab a chip, dip, and then gasp. "OH MY GOSH THIS IS AMAZING!!!!" Then, began to stuff my face.... trying to leave some for the rest of the crowd (to my dismay). I stalked him and got this recipe. He was very gracious to allow me to share it on my blog. I made it, then forgot, and now, I am sharing it with you! So make it and let me know how much you love it!!!!
(courtesy of Jonathan Dann)
*TIP: when cutting any veggies into a mix, try and get all the veggies the same size. That way the flavors and textures are complimentary.
1 well ripe mango (or 2 champagne mangoes), diced
10 cherry or grape tomatoes, diced
2 Tbsp sweet, yellow, orange, and/or red pepper, diced
1-2 Tbsp red onion, minced
1-2 Tbsp cilantro, chopped
1 jalapeno pepper, minced (seeded for milder salsa; for spicier, use a habanero/scotch bonnet pepper)
1-2 Tbsp fresh squeezed lime juice
zest from 1 lime
1 fresh garlic clove, minced
-more diced tomatoes for color and size
-salt and pepper to taste
1. mix and eat!
I dare you to try not to eat the whole serving in one sitting! I assume this would be lovely with salad, with chimichurri-ed tofu/tempeh (or meat, for your meat loving friends), with tostones, with ANY latin cuisine, really. Get creative!