This one was COMPLETELY off the top of my head, so I’m very happy to share that it turned out well. I’ll get to it in a second, but first a short background about why I needed to make this salsa. Yes, needed.
The other day, I made this Black Bean and Corn Salsa (which is a recipe from my wonderful mother). I had a bunch of cilantro and an extra jalapeno left over, as well as a few more fresh limes. My two-going-on-ten daughter recently decided she doesn’t like mangoes anymore, so I had some mangoes sitting around crying for a purpose. I’ve always got at least one onion in the house. Thus, as with the fish pizza I stepped out on a limb and went for something completely unaided. This doesn’t always work out (just ask my wife about the apple souffle), but fortunately for me, this salsa was a hit.
Spicy Mango Salsa
Two mangoes, cubed
One jalapeno, seeded and diced
1/2 red onion, diced
about 1/2 C chopped cilantro (more or less according to taste)
2 Tbsp lime juice (about 2 limes squeezed)
1 tsp cider vinegar
Combine all ingredients and shake/stir well to mix. Serve chilled.
As you can see, this makes about 3 cups worth of salsa. I served this over Carribean Jerk seasoned chicken on a bed of spanish rice. We had made the rice for Cinco de Mayo, so I thought this salsa would tie together the Spanish influences of the rice and the Caribbean influences in the chicken. It worked. Even my wife, who admittedly (and strangely) doesn’t usually like to mix “fruits with anything savoury”, found this to be delicious.
So there you have it, another addition to the Cinco de Mayo category and another score in the “let’s wing it” book, where I believe I am now batting .193. Mendoza line, here I come!*
*Two jokes here…one, self-deprecating, because no one ever has success on 100% of their dishes they create without a recipe; two, a little Inside Baseball joke because I love the fact that summer is here!