Mango and Charred Tomato Salsa
My favorite salsa combo is a mango and grilled tomato salsa, made with local cilantro and homegrown jalapenos. Use your imagination to make your own variation, spicy hot or not.
Until local summer tomatoes come in, you can grill or char small grape tomatoes to bring out a fresh-as-summer flavor. To char the tomatoes, spill them out onto a grill grid and grill over a hot flame for five to six minutes. Turn the tomatoes as they start to cook and grill for another four or five minutes.
When it comes to fresh jalapenos or any other hot chili, wear rubber or latex gloves. The oil from the peppers can get on your skin and cause a burning sensation, which can easily transfer to your eyes, nose and mouth.
To reduce the spicy-hotness of jalapenos, remove the seed and stems, and roast or grill them before adding to the salsa. Canned chilies offer the mildest of heat while still providing decent flavor.
3 large mangos or half of a pineapple, peeled and diced
2 cups charred grape tomatoes
2 ripe but firm avocados, diced
1 red bell pepper, diced
1/4 cup Vidalia onion, minced
Juice of 2-3 limes
3 tablespoons fresh or dried cilantro
1 tablespoon minced, seeded jalapeno
Mix all ingredients in a bowl and stir to blend. Season to taste with salt and pepper. Cover and refrigerate until ready to serve with your favorite chips for dipping.
More Mexican Recipes