Saturday, September 28, 2013

Mango Salsa

Before getting to today's recipe, I wanted to let you know about an article in Gourmet Live that lists the 50 most important women in food. The list is fairly comprehensive and contains some entries and omissions that might surprise you. At the very least, it will give you something to talk about with other foodies and friends. Over the course of the next year, I'm going to try to make one dish created by each of the women on the list. If you'd like to join in the fun, email me and we can formalize a schedule. Otherwise, I'll aim to publish one recipe each Friday starting the second week in June. I hope to hear from you.

The hail was a bit much, but other than that we've had a great day. The fajitas and tacos were both well-received and everyone loved the mango salsa I'm featuring here tonight. This simple condiment is a feature of Mexican, Asian and Indian cuisine. This version has a decidedly Mexican bent and, like yesterday's pico de gallo, a recipe is needed only to list the ingredients required to make it. Once they are assembled the dish becomes a chop, combine and chill affair that can be tailored to your liking. I do hope you will give it a try. Here's the recipe.

Mango Salsa...from the kitchen of One Perfect Bite


1-1/2 cups diced mango

3 tablespoons finely chopped jalapeno pepper

3 tablespoons finely chopped red onion

2 tablespoons fresh chopped cilantro

1 tablespoon lime juice


Combine all ingredients in a storage container. Cover and chill for up to 3 days. Yield 2 cups.

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You might also enjoy these recipes:

Mango Cream Pie - Cookie Madness

Mango Paletas - Sweet Life

Mango Chile Ice for Dessert - A Spoonful of Thyme

Coconut Mango Granola - Kitchen Runway

Mango Lassi - Niya's World

Mango Lava Cake - Home Cooking and Baking

Green Mango Relish with Whole Spices - Love Food Eat

Mango Pound Cake - Home Cooking and Baking

Black Bean Mango Salad - Mommy's Kitchen

Mango Margarita - Home Cooking Rocks

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