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. Mix again. 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!
I love chips and guacamole, even a little more than chips and salsa. While thanks to an excellent restaurant on the San Antonio Riverwalk, Boudros, I’ve nearly perfected my guacamole recipe, the chips part has eluded me.
I’ve tried flour tortillas and corn tortillas, but the ones that seem to work best and hold up to the heavy guacamole are the whole wheat ones.
Tortilla Chip Ingredients:
whole wheat tortillas, cut into 4 to 6 pie pieces (depending on how big you want your chips)
oil (we used vegetable)
Tortilla Chip Directions
Heat the oil. (We used a cast iron skillet.) Put the tortilla pieces in individually. Depending on how hot your oil is, you might need to flip after just 10 seconds. You’ll see the edges start to brown. Flip. Wait another 10 seconds and remove from heat. We drained on paper towels.
These held up very well to the heavy guacamole. They aren’t as tasty or thin as store-bought or restaurant made chips, but are still lovely. I’ll be sure to add the salt when the chips are still hot next time.
one or two diced avocados
roasted tomato (we used diced fresh when we can’t find roasted)
1 serrano pepper, minced
roughly chopped cilantro (to taste)
1 tbs fresh lime juice (bottled is fine if you don’t have fresh)
1 tbs fresh orange juice (bottled is fine if you don’t have fresh)
Mix all ingredients together in a bowl. Serve.
As I mentioned before this is my absolute all time favorite guacamole ever. If you want to up the spice level, add another serrano pepper. Delicious!