Mango Salsa

Mango salsaWatching the Super Bowl also means eating chips and dip. But it’s winter and fresh salsa in the winter is usually pretty disappointing. But when the new grocery store in town had mangos on sale for 19 cents each, I jumped at the chance to have just a little taste of summer. C made up this amazingly refreshing mango salsa. As we were eating it, we decided it would also be delicious on fish tacos, salmon, pork and of course tortilla chips. It was super easy to make.

Ingredients:
2 ripe mangos, diced (smaller is better. And keep the pit!)
1 orange bell pepper, diced
1 red bell pepper, diced
1 roma tomato, diced
1 serrano chili pepper, diced fine
2 tablespoons garlic (more or less to your taste)
1 red onion, diced
salt and pepper to taste
1 lime (for juice)
torn cilantro for garnish

Directions:
Dice all ingredients into roughly the same size. This part is important because if the mango chunks are too big, they’ll fall off the chip. Or worse, break the chip. Add ingredients to a bowl. Mix with a spoon. Squeeze the juice from the mango pit into the bowl. Feel free to use the side of a metal spoon to scrape off the fruit attached to the pit. Squeeze the lime juice. Mix again. Add salt and pepper, tasting in between. Garnish with cilantro. Serve immediately, or chill and serve later.

My opinion:
As noted above, usually fresh salsas made in the winter lack flavor, maybe it’s because we let the mangos get really ripe, but this was full of flavor and very tasty. Don’t be afraid to try it on something other than tortilla chips!

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