Watching 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.
- 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
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.
Add salt and pepper, tasting in between.
Garnish with cilantro.
Serve immediately, or chill and serve later.
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!
We finally perfected our homemade pizza recipe! J has recreated his favorite Imos pizza. While the pizza Margherita I so loved from Florence is completely out of reach, this version is close enough I don’t mind. Buon appetito!
pizza dough (store brand thick or thin is up to you)
whole milk mozzarella, shredded (put it in the freezer for a few minutes before shredding, it helps.)
Roma tomato, sliced (or cherry sliced up if you’re in a pinch like we were)
fresh basil, Chiffonade
Preheat oven according to package directions. For us, this was 400 degrees. Roll out the dough on a pizza stone. Place in oven for four to six minutes or until the dough starts to brown. remove from oven. Brush with olive oil. About a quarter cup should be plenty. Sprinkle evenly with the minced garlic. Put the sliced tomatoes on top of the olive oil. Then sprinkle with the mozzarella, covering the entire pizza evenly. Add the Chiffonade basil. Bake for the remaining time on the package. Keep an eye on it. When you think it’s done, give it two to three more minutes. This will ensure the dough is all the way cooked through.
pizza dough (store brand thin)
pizza sauce of your choice (we prefer Mid’s Pizza Sauce)
shredded provel cheese
small can of mushrooms, drained
Preheat oven according to package directions. For us, this was 400 degrees. Roll out the dough on a pizza stone. Place in oven for four to six minutes or until the dough starts to brown. While waiting, microwave the pepperoni. Blot with paper towels (this keeps it from making your pizza too greasy.) Remove from oven. Brush with pizza sauce. About a quarter to half cup should be plenty. Sprinkle evenly with the provel and mozzarella. Put the pepperoni and the mushrooms on top. Bake for the remaining time on the package. Keep an eye on it. When you think it’s done, give it two to three more minutes. This will ensure the dough is all the way cooked through.
This has totally replaced delivery in our house. In fact, it takes less time than waiting for one to arrive at our door!