Mango Salsa

Some days, I get tired of eating regular salsa. You know, the kind with tomatoes. I'm also not a huge fan of cilantro. A tiny bit is OK, but too much tastes weird to me.  (I know this could be considered a "defect" of my taste buds. Or a defect in my brain processing taste-bud information.  Whatever.)  Anyhow, I decided that mango salsa would be a really easy alternative to normal salsa.

I went pretty mild with batch, but you could amp it up with more onion, more pepper, and switch the herbs.  I used mint so it was much fruitier and more refreshing than the typical cilantro bite. Also, the heat in peppers comes from the inner membrane and seeds.  Remove all that to keep it mild, or leave it in for some fire.

1 ripe mango, peeled and diced
1 green jalapeno pepper, ribs and seeds removed
1/2 cup diced red onion
2 sprigs of mint, stems removed and finely chopped
1 Tablespoon apple cider vinegar
sprinkle of salt

1. Combine all the ingredients.  Toss well. Let rest in the fridge, covered, about 2 hours for the best flavor.

2. Serve with tortilla chips for a snack or top a grilled chicken breast for a colorful entree.


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