Kingston has been particularly cloudy these last few weeks, and I woke up to find myself in need of some culinary sunshine. This recipe for mango salsa is a take off on a veggie side dish my friend Laurel taught me after a trip to Central America. Very simple and extremely tasty!
- Half of both a red and yellow pepper
- Half a cucumber
- Half a sweet onion (could use red onion)
- 1/2 clove garlic
- 1 mango
- 1 lemon
- Salt and pepper to taste
- Dice all veggies and mango into similar sized pieces. Mince garlic. Put all of this into a bowl or resealable container.
- Cut lemon in half and squeeze both halves over the veggie and fruit mixture. Add salt and pepper (just a dash of each).
- Mix together and allow to marinate 3-4 hours before serving.
This makes quite a bit of salsa, about 3-4 cups. If you need more, just use whole peppers, onion, etc. You could also add some diced jalepeno pepper for a bit of zip, or add some fresh parsley or cilantro for some extra green.
I like to serve this salsa as part of a salad with marinated, sliced steak. I take a cheap-ish cut of steak, marinate it all day in the fridge with a splash each of soy sauce, red wine vinegar, olive oil and some minced garlic and ginger. Then I grill it, slice it and throw it on some mixed greens with the salsa spooned over top. You can use the juices from the salsa as a salad dressing.
Mmmmmmmmm………can’t wait for dinner!