To be fair most salsas are simple.
But this one is mine, and it is freaking delicious. It is also tomato free- which is essential (for me).
I figured the best way to make up for my extended absence is to post a recipe. I had every intention to blog when Pat and I were in Mexico. I had these visions of me laying by the pool with a margarita blogging about recipes and Nutrtion and other neat things.
But alas, it just was t meant to be. Let’s blame the margaritas and move on.
It’s only very recently that I’ve come to the realization that making my own salsas is so simple, and again that added bonus of being able to control what goes in and quantities of your ingredients- especially when it comes to spiciness. You also get more control over the consistency when you make it home (I.e. Do you want chunky salsa, or more like a puréed salsa). Obviously making it home is also more cost effective, or it can be in most cases.
Whole Foods has a mango salsa that I like. You can find it in the produce section (or you can use this recipe), but the reason why I don’t love it (only like) is because it is expensive for such a small portion, and it is too spicy for my liking.
I also like being able to use it as a sauce/topping on other things throughout the week instead of just a snack.
Sarah's Mango Salsa
- 3 ripe mangos
- 1-2 jalapenos (depending on spice preference)
- A generous handful of cilantro
- 1/3 cup chopped red onion
- pinch or two of salt
- Peel your mangos, chop your onions, and your jalapenos, and place in a food processor
- Rip your cilantro and place that in the food processor along with your other ingredients
- Blend to your desired consistency, and add additional ingredients to meet desired tastes
I love this sweet salsa that has just a little kick to it. I use it throughout the week with chips, but also on shredded chicken (great for tacos), and adding it on top of fish.
If you can’t find nice ripe mangos- use a few cups of a thawed frozen mango chucks. It will work just as well, and it will save you some prep time!!
When you’re selecting mangos (if buying fresh, not frozen) they should give slightly when you squeeze them, and they do get softer the more they ripen. Some varieties will develop a red shade on the skin the, however this is NOT an indicator of ripeness.
You can also add different fruits that are in season. I have added a cup or so of pineapple to one of my batches, and also a cup of peaches to one of my of batches. Both were delicious.
When we were in Mexico there was a restaurant in our hotel that did tacos everyday for lunch, it was super simple well seasoned shedder chicken, a tortilla, and I put pineapple chunks on it, and salsa. Now that we are home, I have been making my own rendition of these tacos for dinner with shredded chicken and my mango salsa.
Again this is super easy to make, honestly I think it takes less time to make a more puréed salsa than a chunky salsa (but to each his or her own). The part that takes the longest is cutting everything, but this is something that can easily be done as part of food prep on your meal prep day.