Make it Naked


Mango Salsa

Would you come over already? I want to sit on the patio with a cool beverage. And play Catch Phrase. And grill out. Fine…no games. But we’re grilling. If you do come over, I promise I won’t ramble on about how I think it’s great that if you Google Monsanto, one of the first auto fill selections is “Monsanto evil.” Or how organic strawberries were on sale for 1.99 and I bought six pints and would have bought more if I didn’t feel that it would have required some sort of explanation at checkout. True story. I promise.

And I promise I won’t ask you to bring anything. Even when I realize I’m all out of something I need mid-recipe and you politely call to ask if you can bring anything. I’ll say “We’re all set. Just come over.” And then Jon will go to the store. I promise.

I even promise that I won’t ask you to taste my kitchen experiments gone bad. Did you know that at the right temperature baking soda will turn strawberry jam blue? But I won’t feed that to you. I’ll make you something delicious. Something fresh. Something colorful without a bad chemical reaction. I’ll make you this salsa. I promise.

This salsa is the ultimate grilling condiment. It can top anything: chicken, pork, shrimp, portobello mushrooms, whatever you’d like. This time, we made it with fresh local Rockfish from the Chesapeake Bay. It was as good and as fresh as it looks.

Chunks of sweet mango are tossed with creamy avocado, tomato and cilantro. This is a dish that gets better with time. As it sits, the juice seems to multiply. Whenever we make it, I find myself putting it on everything we make throughout the week. But it’s not just a topping. It definitely can be served as a dip on its own. Cinco de Mayo is in a few days. Tortilla chips are necessary. So come on over, I’m out back…with a Corona. I

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have one for you too. I promise.

Mango Salsa Ingredients: 1 mango, diced 1 avocado, diced 1 tomato, diced 1/4 red onion, diced 1/2 jalapeno, seeded and diced 1/4 cup cilantro, chopped 1-2 garlic cloves, diced (I used a garlic press) 1/2 tablespoon extra virgin olive oil 1/2 teaspoon kosher salt Juice of 1 lime Directions

  1. Wash, peel and seed all ingredients where necessary. Chop the mango, avocado and tomato to uniform sized pieces. Chop the rest of the ingredients as necessary.
  2. Combine all ingredients in a bowl and stir to combine. Refrigerate for at least 15-30 minutes.

Notes:

  1. We normally eat this on fish but like I said above we’ve also had it on chicken and shrimp. It’s wonderful on any of those. It’s great alone with chips or on anything else you want to put it on.
  2. You can make many variations. Recently, we replaced the mango with oranges and left out the tomato. You can add pineapple or leave out the onion. This is one of those recipes that doesn’t really need a recipe. Just go with it and enjoy!

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Posted on April 30, 2011


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