Do you ever have a food that takes you back to a certain memory? This summer mango salsa reminds me of summer college days at the lake. Oh, how I miss college . . . This recipe was once given to me by my friend Tara Burchfield. However, since that summer I have lost the recipe and now just create it by what I remember of the recipe. All of the measurements in this recipe can be altered based on the amount of salsa that you want to create.
Ingredients:
2 ripe mangos, diced
1 red onion, chopped
2 jalapeños, seeded and minced
3 roma tomatoes, diced
1/3 cup of lime juice
garlic powder, season salt, pepper to taste
cilantro (optional)
Begin by dicing 2 chopped mangoes. For those of you who have never diced a mango, this link was helpful to me the first time I diced a mango
Next, chop one red onion. I chose to use about 1/2 of one red onion and to save the rest for a different recipe. (Yes, while I was chopping this, my master chef of a husband was making sure that I wasn't going to chop my finger off. He is a really awesome cook).
Next, seed and mince two jalapeños. For a spicier salsa, leave in some of the seeds.
Next, dice 3 roma tomatoes. The type of tomato and how much is also just a preference. Last time I used one large tomato and it tasted great, too!
Next, pour or squeeze 1/3 cup of lime juice. Fresh squeezed lime would taste even better! I have also added in cilantro before. However, I unfortunately picked up parsley at the store instead of cilantro when I was in a hurry, so this round of salsa did not have any cilantro. It still tasted great and I was never even told I had leaves in my teeth!
Lastly, stir in the ingredients and season to your desired taste. For me, this is a lot of taste testing. This time, I chose to use black pepper, season salt, and garlic powder. The new Tostitos Cantina Traditional chips are my new favorite at the moment and pair really nicely with this salsa!
Enjoy!