My husband, as wonderful as he is, doesn’t like avocado. I know, right? Who IS this man I married? And he watched me make salsa and kept saying how GOOD it looked and he sure would love some mango salsa. And I was all like “Do you see mangoes anywhere?” He was all like “Ewwww, fine.” I digress. So this week at the supermarket, he bought a mango and asked if I’d help him concoct a sweet-n-spicy salsa. And so we did! Not to toot my own horn or anything but it is damn fine.
It’s great over a pan-seared fish like Mahi Mahi but it is also very yummy with chips. Or by the spoonful. Not that I’d do that or anything.
What you need:
(Not all items pictured because I gave birth to half my brain about two and half years ago and the other half seven months ago)
5-6 diced roma (plum) tomatoes
1 small cucumber, peeled, seeded, and diced
1 mango, diced
1 jalapeño, diced
1/2 c. chopped cilantro
1/2 c. chopped red onion
3/4 c. diced canned (jarred) peaches
1/8 c. orange juice or 1/8 c. peach juice
juice of one lime
2 tsp. sugar
Few things of note:
1) Depending on the amount of spice you want, leave the ribs (the white part inside the pepper) or remove it from the jalapeno. All of the spice is in the ribs and seeds. Add/remove to your preference.
2) The reason I say to use the canned/jarred peaches is that I also used some of the juice in the jar. If you’d rather use fresh, use a splash or two of orange juice.
3) Feel free to add avocado in it. I set some aside and added avocado to my own stash and it’s fantastic.
4) Cover and store for at least an hour. This is great to eat soon but is much better after the flavors marinate in a sealed container overnight.
Making the salsa:
After it sits overnight, stir and serve on top of your choice. I think this would be best with light white meats – grilled chicken, pork loin, or grilled/pan-seared fish like swordfish, mahi-mahi, sea bass, etc.
(Original Copyrighted Recipe by AndreAnna. Originally posted on Chop. Stir. Mix.)