Anyway, this is a ridiculously simple yet yummy salsa recipe that can be used alongside a good tortilla chip for the kids (or you if that's your thing), on top of chicken or, as I like to do, just on a spoon. And the beauty of it is the longer it sits in the fridge, the better it gets!
Nik's Mango Salsa
3-4 mangos, cut into small chunks
About 4 cups of diced tomatoes (I used tomatoes on the vine)
1 small vidalia onion, roughly diced
2-3 jalapeno peppers, chopped (seeds removed if you don't like the heat)
About 1/4 c. chopped cilandro
1 tbsp lime juice
2 tsp minced garlic
1/2 tsp salt
Juice of half an orange
Optional: 3 packets no-calorie sweetener
Combine your tomatoes, mango, jalapeno and onion and mix well. For those of you who've never worked with a mango before, I just want to give you a quick tutorial. You basically peel it like you would an apple. Directly underneath the skin there is a green part. You want to cut through that until you get to the orangey-pink flesh. Like so:
Mangoes have pits in the middle, so you have to cut around the pit to get the flesh off, but they are notoriously slippery. I usually cut them lying on their side with a very small knife. BONUS TIP: for mangoes and any other friuts and veggies, the sticker can tell you quite a bit. Look here:
Add garlic, chopped cilantro, lime and orange juices and mix again.
Add the salt and taste. If it's sweet enough for you, stop there. I personally like the sweetness to match the saltiness, so I use some sweetener. If you feel the same way, add it at this point.
Stir it all up and put it in a bowl with a cover and refrigerate one hour before serving.
YUM!
.::Related Article::.
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