I made up a new batch of The Yumminess tonight. Oh, my. Yumminess is an understatement!
I first made mango salsa for our 2005 Superbowl party, and it was a hit. I’d found the recipe at a website and prepared it while reading the ingredient list on-screen from my laptop. Somehow I never saved the recipe, bookmarked the page, or anything. I couldn’t find it again, and a subsequent attempt at making the salsa was a disaster (waaaay too much red onion).
I was originally inspired to make a mango salsa by Applebee’s delicious tilapia with mango salsa entree, so tonight I sleuthed a bit for the words Applebee mango jalapeno and salsa, finally finding this link. The salsa part was similar to what I’d made before, but not quite the same. My first batch in January had tomatoes, mango, red pepper, jalapeno pepper, cilantro, salt, pepper and lime juice. I just never remembered the proportions. There also wasn’t any oil.
Anyway, I adapted the supposed Applebee’s recipe and came up with the following:
Gardenwife’s Mango Salsa
Makes about 6 cups
2 cups diced tomatoes*
1 cup finely diced red onions
2-3 finely diced jalapeno (with or without seeds and membrane)
1 cup finely diced red bell pepper
2 cups chopped mango (about 2 mangoes) <– or more, to taste
4 Tbsp chopped cilantro
Salt and pepper to taste
1 Tbsp extra virgin olive oil
1 tsp white vinegar (optional)
1/2 tsp garlic powder
Juice of one large lime
* I use grape tomatoes in the winter since regular hydroponic ones are pretty mealy and don’t have much flavor.
Directions: I find that hand-chopping the ingredients (at least the tomatoes) works out better, as the food processor can really pulverize things if you’re not careful. I also put the diced tomatoes in a strainer and let some of the juice drain out, so the salsa would not get too runny.
Dice ingredients and fold them together in a large glass bowl. Cover and let stand at least a half hour before serving. Refrigerate if not eaten within a few hours. Best eaten within a day or so. Great on chips, or over chicken or grilled fish.
I’ll try to post a photo of it before we eat it all up tomorrow at our friends’ belated Cinco de Mayo party. Howie and I are bringing the salsa along with some Tostito’s Light tortilla chips. Yep, Olestra. Fortunately, we don’t get any of the purportednasty side effects that some do from it, so once in a while we get the non-fat chips when we know we’re going somewhere for snacky stuff.
Oh, and speaking of low-fat, Howie lost 5 pounds this week! Two more pounds and his total loss will stand at 200 pounds. Isn’t that mind-boggling? I just maintained this week, no loss for me. My total loss stands at 51 pounds.