Killer Mango Salsa Recipe!

Our 2013 is off to a great start, not only has it been full of adventure already, but we’ve perfected some awesome recipes we’ve found on Pinterest. September and I have both been vegetarians for years but since moving to Florida, we’ve experimented with fresh seafood. (Nothing too crazy, just things like shrimp, mahi mahi, scallops and grouper.) One of our new favorite recipes is this killer mango salsa we mix with sautéed shrimp and eat over quinoa. All ingredients for this salsa can be found at the local farmers market and the salsa itself only takes a few minutes to whip up.

The recipe below makes approximately 2 servings but that really depends on how much of it you want to share. The original recipe is great but I love spicy food – the more my throat burns, the better. Play with the recipe and see what works best for you!

Killer Mango Salsa:

  • 1/4 of a medium onion (I like 1/2 an onion for more flavor – just don’t breathe on anyone afterward)
  • 1 tomato, diced (I’m not a huge fan of tomatoes, so I use 1 but I’m sure 2 would be just as good. Use fresh tomatoes, canned tomatoes tend to have a metallic flavor.)
  • 1 ripe mango, diced
  • 1 jalapeno pepper, minced (I like 1-2 jalapenos plus 2-3 other spicy peppers, seeds and all. A cherry pepper would be great and super spicy. I just add whatever hot peppers I picked up from the produce stand.)
  • Juice from 1/2 a lime (I like to use a whole lime, if not more. Depends on your taste.)
  • Salt to taste
  • Optional: Clinatro (we’re not fans of cilantro, so we omit it)

Mix all ingredients and devour. Serve with tortilla chips, serve over rice, eat it with a spoon – it’s all good!

Tips:
-Don’t like spicy things? Skip the seeds. The oils that coat the seeds are what make peppers spicy.
-Really don’t like spicy things? Substitute bell peppers for the jalapenos.
-Shallots can be substituted for onions; They’re less potent but still have a good onion taste.
-Refrigerate the salsa for 15 minutes after you mix all the ingredients. The longer you refrigerate it/let it rest, the more the flavors come together and the better the salsa tastes.

Mango

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