Spicy mango salsa

July 15, 2016

 

Summer, sunshine, salsa… the three s that are meant to go together! Salsa is so extremely versatile, since you can dip corn chips or veggie sticks into it, spread it on crackers or bread, and my favorite: top your lunch bowls with it. Quinoa bowl topped with salsa? Delicious! Summer corn salad with a side of salsa? Yes please! Take your guacamole to the next level by mixing in the salsa? Genius! 

In this salsa I combined fruity tomato with sweet mango and spicy chili to get the right summer deliciousness. You can absolutely play around with the amount of chili, lime, salt, and pepper to make it your own.

 

 

Preparation time: 15 minutes

Marinating time: at least 15 minutes

Makes 2 side servings: 

 

- 1 medium sized tomato, finely chopped (makes around ¾ cups)

- 1 small mango, peeled and finely chopped (also makes around ¾ cups)

- 1 small red chili (less more to adjust to your taste) 

- 3 Tbsp finely chopped coriander leaves (cilantro) 

- 2 Tbsp finely chopped white onion 

- 1 Tbsp lime juice (juice of 1-2 limes) 

- ½ Tbsp extra virgin olive oil 

- sea salt and freshly ground black pepper 

 

  1. Make sure to deseed your chili! The seeds are often the spiciest part of the chili and not so pleasant to chew on. You want to lie your chili flat on the chopping board, then slice the top off, so you have two halves (just like slicing a bagel :-)). Take your knife and run it down the inside seam to loosen the seeds and discard them. Cut off the top stem and discard. Then chop the rest of the chili finely, and add only half of it to a bowl. Decide later if you want to add the rest, too.  Wash your hands immediately with soap, and do not touch your face right now. You will transfer the chili burn to your skin or eyes otherwise. Alternatively, you can also try wearing disposable gloves when handling chili. 

  2. Add the finely chopped tomato, mango, coriander, and onion to the chili. 

  3. Mix in the lime juice and olive oil. 

  4. Taste test and season with sea salt and black pepper. Decide if you want to add more chili or if you find it spicy enough already. 

  5. Let the salsa sit for at least 15 minutes in the fridge, so the flavors can marinate and become all delicious!

Happy summer sunshine salsa days!

 

 

 

Bonus note: If you can’t find tomatoes with a lot of flavor, use 6-8 cherry tomatoes instead. Because of their smaller size their flavor is more concentrated. 

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© 2019 Martina Zand