Chips and salsa! Whenever I hear these 3 words, a festive image immediately pops into mind. This of course is usually followed by a hankering for some nachos, but that’s for another post… Chips and salsa are one of those quickie snacks/meals that I personally never feel guilty about having afterwards. It’s filling, it’s quick, and usually, it’s pretty good for you. I mean, fresh veggies and or fruit on a crispy, crunchy tortilla chip? What’s there NOT to like here?
I’ve always been a Green Mountain Gringo salsa girl, but when I came across some mango salsa one day, all bets were off. Salsa to me was traditionally a dish where tomatoes were the star of the show. I’ve had tons of different variations here and there…maybe a different set of spices or maybe a smidge more cilantro, but always, tomatoes had gotten top billing. And then…there was this little gem. Move over tomato…Miss Mango is here!
Promising a sweet and delicate flavor so different from your traditional salsa, the mango here is just soooo gooood. It’s unexpected, but somehow the sweet overtones here just belong. I had originally gotten this recipe to make peach salsa, but I somehow managed to end up with a flat of champagne mangos over the summer and decided to give the recipe a bit of a spin. I’m so glad that I did! There are no tomatoes here, but the red bell pepper gives it a nice contrast of color while adding a slighty crunchy texture. Best part is that it’s quick and easy to whip up for guests…that is…if you can bring yourself to share it!
1 ripe medium mango, peeled, pitted, chopped
1/2 cup chopped green onions
1/2 tsp red pepper flakes
1/4 tsp salt
2 tblsp chopped cilantro
1/4 cup chopped red bell pepper
1 tblsp lime juice
Combine all ingredients in bowl and mix to blend. Cover and refrigerate for 2-4 hrs.