There you are in the produce aisle. There it is: big, colorful, obviously ripe and juicy. You try to walk past, but it murmurs “Buy me” and you succumb. It’s okay. You are only human and mangos have that tropical reputation. Don’t feel guilty. Who could resist?
But, but, now that you have those mangos home in your refrigerator, what do you do. What can you do quickly?
This mango salsa is one of my favorite Really Simple recipes. It takes just a few minutes to make. And you may notice there that there is no cilantro is this salsa, no mint, no … That’s the idea: this is a very simple, very fruity salsa with a fine balance of heat and sweetness.
Why the sugar? It’s to help extract juices from the fruit, as well as to balance the power of the serrano and jalapeno. Use other pepper combinations if you need to.
This salsa is a great match for any meat, or for fish. With its strong fruit flavors, you could feature this beauty atop ice cream or pound cake. From start to finish, this salsa will power your meal.
Mango Banana Salsa
Yield: 8 servings:
- 1 large ripe mango, peeled and diced medium
- 1 large banana, peeled and diced medium
- 1 medium red onion, diced finely
- 1 serrano pepper, diced with seeds removed
- 1 jalapeno pepper, diced with seeds removed
- Juice of one lemon
- 1 tablespoon sugar
Work first with mango, peeling and dicing. Place the diced pieces in a medium –sized glass blow. Continue with the banana and onion. Dice the peppers, working with rubber gloves and making sure to avoid touching your eyes.
Add the lemon juice and mix thoroughly with a spoon. Then add the sugar and mix again. Taste test for heat, recognizing that in an hour this salsa will definitely be hotter.
Salt and pepper are not needed. If there is a hint of any harsh flavor, add another tablespoon of sugar.
Refrigerate for at least one hour before service. If refrigerating for a longer, then occasionally stir.
Source: Brian O’Rourke
These early fall nights are brisk in New York, but the days have been warm. The farm stands are crowded with an abundance of corn. At five for a buck, it’s irresistible. But after you have eaten a couple of ears apiece, what do you do with the leftovers?
Salsa. Corn salsa. I love this “recipe” because it’s much more an idea than a formal recipe. In line with my idea for “Really Simple” foods, this salsa is all about you, what you like, and what your imagination can lead you to.
The basic idea is to combine corn, onion, jalapeno, cilantro, and lime juice. Beyond that you can add a little sugar, some vinegar, chives, other herbs, or roasted peppers. This is a real “clean out the fridge” recipe.
You’ll never have the same flavor here twice. Depending on where you live, the corn may be sweeter or meatier. The goal here is to just mix this salsa up, modify to your heart’s content and enjoy.
The benefit of this salsa is the many ways you can treasure it. Of course, you can just add chips. But it’s great on a burger or hot dog.
Or use this salsa on top of avocado. Better yet, avocado soup [see my post for Chilled Avocado Soup!]
Really Simple Early Fall Corn Salsa
Yield: serves 4-6
- 3 ears cooked corn, ideally roasted
- 1 medium onion, diced
- 1 jalapeno, seeds removed and diced
- ½ cup cilantro leaves
- Juice of 2 limes
Strip the kernels from the ears and put into a glass bowl. Add the onion and jalapeno. Wash and dry the cilantro leaves, the slice finely and add to the bowl.
Add half the lime juice and a little salt. Stir to mix. Taste for flavor and add more lime juice or salt as needed.
Add any of the optional flavors noted above.
Source: Brian O’Rourke