Mango Salsa

When mangoes are in season and on sale, I can't resist making a batch of mango salsa.  I've tried many version in the past and some were so complicated.  I've made three batches in the last two weeks and have settled on the following simple version.

Ingredients:

• 2 ripe mangoes, diced
• 2 medium jalapenos, finely chopped.  Remove seeds and stems before chopping if you can't take the heat.
• 1/4 of a medium onion (I used white but have also used red), finely chopped
• 1/4 of a red bell pepper, finely chopped (optional but I love the crunch and color it adds)
• 1 large bunch of cilantro, finely chopped
• 1/2 tsp of salt ( vary to taste)
• Juice of one lime

 Finally, if you really like it hot, sprinkle a little cayenne or ground red pepper on the finished product.  It looks pretty and will make your tongue tingle!  

I chop the mangoes first, then keep adding the other items right into the bowl.

I find I get the most juice from my lime by reaming it with my grapefruit spoon.

I 'eyeball' the salt.  The little space in my palm is about 1/2 teaspoon.

Stir it all up and if you can stand to wait, it is best chilled for an hour or so. The flavors really meld well.  Just give it a nice stir before serving.  I LOVE to add even more color by eating the salsa with BLUE corn chips.

I've used this salsa as a topper for grilled fish and chicken.  Enjoy!