Thread: MANGO SALSA RECIPE

a few have asked for it so here we go ...
i make it once in a while with guidance from my south of the border help .
we used it this week on some of SK's blackened bluegills tacos .
ingredients ....
1 whole ripe medium size champagne mango ...or a regular one will work to
1 large roma tomato
1 medium to very hot jalapeno ....depends on if you like fire or not
1/2 or a whole lime thats very juicy ....depends on the lime size
1/2 a bunch of cilantro as sold in the store
1/4 a large sweet white onion
2 tablespoons of course black pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of garlic powder
1 tablespoon of course salt
optional additions include one whole avocado sometimes
preparation ...
peel the mango and along with it and the rest of the fruits and vegetables dice it all into 1/4 by 1/4 pieces . (not the lime ) its for squeezing the juice out of it .
add it all to a chilled bowl as you go and then once you are done chopping ...
add olive oil , salt ,pepper ,garlic powder and lime juice fresh squeezed .
Toss the mixed items gently multiple times to blend it well and don't stir as it will beat done the mini chunks.
TASTE IT ....if you like it sweeter or your mango is tart you might want to add some honey to touch it up a notch
put it in the fridge to chill and serve it cold , it will last covered in the fridge a day or 2 without the avocado in it .
p.s. you can substitute pineapple for the mango if you like real sweet and or leave out the mango and or pineapple for a regular old version of pico de gallo...
variance of amounts or additions or subtractions of ingredients may vary depending on your personal likes or dislikes
and yes sir and mam ....
KABOOM is the word