Last updated on September 8th, 2019
Last weekend, Mr. Fox and I ordered “Grilled Salmon with Mango Salsa” at a local eatery. The salmon was good, but oh — the salsa! It was savory. And sweet. Also, it was lit with just a spark of jalapeno heat. I couldn’t wait to reproduce this colorful condiment in my very own kitchen.
Grab a small or medium red onion…
And dice it finely.
Although I diced my onion (and all subsequent ingredients in this recipe) with a sharp knife, you could certainly take the easy road and dice your veggies with a nifty dicing gadget. I used such an inexpensive dicing device when I made Pico de Gallo for you last summer.
Next, fetch an English cucumber (or, use any cucumber from your garden or supermarket)…
And peel it and seed it. To seed a cucumber, first cut it lengthwise in half, and then drag the tip of a spoon along each half to remove the seeds in one fell swoop.
Onto the jalapeno!
Remove the ends of the pepper, and then cut it in half and remove the ribs and seeds. (Or, go ahead and include some of the ribs and seeds — they’ll give your salsa a little kick!)
Finely dice the jalapeno.
And here’s the star of our show: a perfectly ripe mango.
Peel the fruit…
And then cut off a small sliver from the bottom so the mango will stand upright.
Then cut off 1/4-inch-thick slabs of fruit.
Finely dice the mango slabs.
Now grab a bunch of cilantro…
And coarsely chop it.
Throw all of the ingredients into a bowl, and toss to mix.
Now stir in a nice pinch of salt…
And the juice of one lime.
Then cover the bowl with plastic wrap, and pop it in the fridge for several hours. This way, the flavors will meld and intensify.
You can serve the salsa as-is on tortilla chips, or as a topping for tacos and the like.
Last night, I spooned this salsa over some baked salmon fillets. ‘Twas heavenly!
- 1 medium-size red onion, finely diced
- 1 medium-size cucumber, peeled, seeded, and finely diced
- 1 jalapeno pepper, seeded and finely diced include some seeds for heat
- 1 mango, peeled and finely diced
- 1 bunch cilantro, coarsely chopped
- 1/2 teaspoon salt, or to taste
- The juice of 1 lime
- Put all of the ingredients in a bowl; toss with a spoon to mix. Taste carefully for seasoning, adding more salt and/or lime juice as necessary.
- Refrigerate for at least one hour so that flavors can meld and intensify.
- Serve as an appetizer for tortilla chips or as a topping for tacos or baked or grilled salmon fillets.