Salsa adds some kick to tortillas, other dishes

The weather is starting to warm up and we’re seeing the sun far more than we have in the past four to five months.

It’s also the time of the year that it becomes less tempting to go for all that comfort food. Making it just a bit easier to eat healthy.

I can’t speak on behalf of your household, but cold fruits and vegetables have a much higher chance of consumption when the temperature is above 40 degrees around here.

The selection of fresh produce starts rapidly improving around this time, and that warm plate of pasta starts to dull in comparison to all the light and fresh options out there.

This particular recipe has been a favorite of ours for quite some time.

Introduced by a friend when our 8-year old son was just a baby, we were instantly hooked. Although I was initially hesitant about mangoes mingling with Mexican inspired food, it proved to be a winning combination.

This quickly became the recipe of choice every time I found ripe mangoes in the store, which is precisely how it ended up in our kitchen this past week.

Our kids, while they love mango, still aren’t sure how they feel about this, but they are more than happy to scarf up ingredients separately while I am making this.

This recipe, while it makes for a great simple companion to tortilla chips, is also absolutely delicious on top of grilled chicken, and paired with some cilantro lime rice.

If you’re looking for something fresh and delicious, this is your next favorite food right here.

As always, thanks for reading and happy cooking from hbk!

Mango Salsa

INGREDIENTS

2 ripe mangos, peeled and diced

¢ red bell pepper, minced

¢ red onion, diced

2 Tbsp. fresh cilantro, chopped

1 Tbsp. olive oil

Pinch salt

Optional: chopped jalapeno peppers, not necessary as there is plenty of flavor, but delicious if you prefer spicy salsa!

INSTRUCTIONS

1. Peel and dice mangoes. Mangoes should be slightly firm, yet malleable enough to push a thumb or index finger into the outer layer and leave a shallow indent.

2. Wash red pepper and chop into small pieces, peel and dice onion.

3. Place ingredients into a medium mixing bowl with a pinch of salt and stir together.

4. Add in the cilantro and oil. You may need an extra drizzle of olive oil if the mango is a bit underripe.

5. Stir well and serve! While this recipe is ready to go immediately, the best flavor is after being chilled. Enjoy!

Katy Wise is a Fredonia resident.

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