Thursday, December 20, 2007

Mango Salsa

Some friends were asking for my new recipe for Mango Salsa. Well friends, here you go:

.75 - 1 finely chopped yellow onion

5-6 salad size tomatoes finely chopped (Not the huge beefsteak tomatoes or the small roma tomatoes)

1 - 1.5 limes - juice

1 - 2 tablespoons vinegar

.25 - .5 cups (lightly packed) finely chopped cilantro

1 mango finely chopped (peaches work too)

.5 - 1 teaspoon crushed red chili pepper

.25 - .5 teaspoon red chili powder

1 clove garlic finely chopped (roasted or lightly sautéed in a pan with oil)

1 teaspoon sugar (optional)

salt and pepper (optional)


I use a hand chopper for the onions, tomato, cilantro (each separately) a food processor/chopper works well, but can chop things too fine if not careful. There's a fine balance between the vinegar, sugar and salt percentages, you almost have to do these to taste.

Chill salsa in the fridge for at least an hour. It will taste hotter the longer it sits thanks to the crushed chili peppers permeating throughout.

Enjoy with your favorite corn chips. Happy Eating!

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