The flavors in this salsa are absolutely insane!! It practically screams summer...it's so fresh and perfectly balanced between sweet and spicy. Grab yourself some chips and an ice-cold margarita, because this salsa can be thrown together in a quick 15 minutes. It makes for the perfect summer afternoon snack, appetizer for a party, or my favorite...topped on some blackened salmon to add a fresh pop!
As much as I love mangos, they are probably the hardest fruit to cut (at least in my opinion LOL). You will need 2 ripe mangos for this. But the best way that I have found is by slicing off the sides first. You will want a thick piece close to the flat side of the pit, then go ahead and do the same with the other side of the mango. Some people call this step, cutting off the cheeks of the mango. Next, score the flesh on each thick slice with criss-cross lines at your desired size of cubes. I went with 1/2 inch cubes. Be careful not to cut through the skin. Then slice the two smaller pieces of flesh off the sides of the pit and score those in the same manner. Use a large spoon to scoop out the flesh of the mango from the skin and place in a mixing bowl.
Next, you will want to slice one Serrano pepper in half and then seed most of it with a spoon, leaving some seeds left over for spice. Finely chop the pepper and place it in the mixing bowl with the mango. You might not use a whole Serrano, it will definitely depend on the spice level. Sometimes I can use an entire pepper and sometimes I'll only use half. For this batch, the Serrano pepper I had was SO SPICY, I ended up only using a quarter of one of the halves. So, whatever works for you and the spice level you are going for (I'm a big wimp).
Finely chop 1/2 white onion and 1/2 red bell pepper, then place it in the mixing bowl. Then, roughly chop a small bunch of cilantro and place it in the bowl.
Zest and juice one whole lime into the bowl.
Season with 1 tsp of garlic powder and then add salt and freshly ground black pepper, to taste. Toss the ingredients together to create the mango salsa. Voila!!!
INGREDIENTS:
2 ripe organic mangos
1/2 organic white onion
1 organic Serrano pepper (might not use all of it, depending on spice level)
Small bunch of organic cilantro
1 organic lime, zest and juice
1/2 organic red bell pepper
1 tsp of garlic powder
Salt and pepper, to taste
INSTRUCTIONS:
1. Begin with cutting the mangos. Start by slicing off the sides, you will want a thick piece close to the flat side of the pit, then do the same with the other side of the mango. Some call this step, cutting off the cheeks of the mango. Next, score the flesh on each thick slice with criss-cross lines at your desired size of cubes. I went with 1/2 inch cubes. Be careful not to cut through the skin. Then slice the two smaller pieces of flesh off the sides of the pit and score those in the same manner. Use a large spoon to scoop out the flesh of the mango from the skin and place in a mixing bowl.
2. Seed most of the Serrano pepper, then finely chop it. Depending on how spicy the pepper is, you can choose how much to use in the salsa. I ended up using only half. Add to the mixing bowl with the mango.
3. Finely chop the onion and red bell pepper, then roughly chop the cilantro. Add into the mixing bowl.
4. Zest and juice one full lime into the bowl.
5. Season with garlic powder, salt and pepper, to taste, then toss all the ingredients together to create the salsa.
Enjoy!!
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