It’s Tito’s birthday weekend, so today I’m somewhere in the North Cascades, camping with Tito and the dog. But still, one for the project:
Recipe for A New Mango Salsa
Recipe 147 of 365
This one has the sweetness of your typical chunky mango salsa, the one-two punch (from onions and jalapenos) of a good red salsa, and the fine texture of most green tomatillo salsas. Ideal for use in tacos, enchiladas, or used as a chutney on leftover Indian food. Add garlic, if you’d like.
TIME: 10 minutes
MAKES: about 2 cups
2 large jalapeño peppers, split, seeded, and roughly chopped
1/2 small red onion, roughly chopped
1/4 packed cup fresh cilantro
2 tablespoons lime juice
1 large mango, peeled and roughly chopped
Salt and freshly ground pepper
Place the peppers, onion, cilantro, and lime juice in the work bowl of a food processor and pulse until very finely chopped. Add the mango, and pulse a few times again, until there are no large orange chunks left. Season to taste with salt and pepper, and serve.