Fresh, homemade salsa can make anything taste better. ANYTHING! You know the saying if you fry anything, including my shoe, it will taste good? Well this applies to fresh salsa. And, salsa has the added bonus of being healthy.
Since the threat of salmonella is taking tomatoes off most menus, including meals made at home, I decided to make mango salsa to serve with my dinner—boring bean tacos. You can make salsa out of most fruit: oranges, nectarines, peaches, strawberries, mango, pineapple—even grapefruit. As Mark Bittman says, "there's a zillion different variations on salsa." The salsa base is often the same. You need four key ingredients: red onion, lime, cilantro, and jalapeños. When I make strawberry salsa I also add mint. Yum.
In the mood for salsa? Avoid a visit from SALLY-monella and make it with fruit.
Mango Salsa:
2 mangos
1 lime
1/2 red onion
Handful of cilantro
2 jalapeños
Mark Bittman's fruit salsa video.
Elise's demonstration on how to cut a mango.
Olga cooks everything vegetarian with Mark Bittman here.
