You might be very familiar with the popular salsa dance. However, have you ever heard of salsa recipes? If not, then here is a piece of information for you. Salsa, in the context of food, refers to a hot and spicy sauce, which is typical to Hispanic cuisine. There are many variations in salsa - red salsa, green salsa and even mango salsa. Red salsa (salsa roja) is made with cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro, and used as a condiment in Mexican cuisine. In the cuisine, you can also find Salsa verde - green sauce made with cooked tomatillos. You may now wonder how one can make mango salsa? Simple, by using ripe mangoes! Give a try and you will realize that mango salsa is as tasty as its green and red counterparts. Check out how to make mango salsa, with the recipe given below.
Mango Salsa Recipe
- ¾ cup Ripe Mango
- 2 tbsp Fresh Cilantro (Coriander) Leaves
- ¼ cup Red Pepper
- ¼ cup Red Onion
- I small Cucumber (optional)
- Juice of one Lime
- Rind of one Lime
- Wash fresh ripe mango, take off the peel and cut the pulp into small cubes. The small size of the mango would be beneficial for eating the salsa with a fork.
- Wash the cucumber thoroughly, remove its bitterness from its edges and then chop it into small pieces. Cucumber needs to be added, only if you want its refreshing taste. If you want to maintain the sweet taste of mango in your salsa, then avoid adding cucumber.
- To provide the nice flavor of red onion, chop them finely into pieces. Onion is added in a small quantity, to avoid it from overpowering the flavor and aroma of mangoes in the salsa.
- Chop fresh springs of cilantro leaves. You may also include the stem of the leaves. Cilantro, popularly known as coriander, would provide a very refreshing taste and enticing aroma to your mango salsa.
- In a small bowl, combine all the aforementioned ingredients. Toss the ingredients well, so that each one of them blends properly with the others.
- Now, it is the time to make final additions to the recipe. First, squeeze the juice of one lime. Add the juice to the bowl, containing the mango-vegetables mixture.
- After blending the mixture well, fold in the grated rind of one lemon. The citric acid in lime will bring the acidic and sour taste to the salsa, making it even more enticing.
- The last step is to set aside the tossed mango salsa, to increase its taste and aroma. Close the bowl, using a lid and then place it in a cooler place, in your kitchen.
- You may also refrigerate the mango salsa for 24 hours. However, before serving, allow the cold salsa to reach the room temperature and then dig into the melt-in-the-mouth mango salsa!
- You may add a hot taste to the mango salsa by adding jalapeño pepper to it. Make sure that you do not overdo it, because it might overpower the sweet taste of ripe mangoes.
- You may also add tomatoes to the recipe. However, be sure not to add more than one tomato, because the excess water in the salsa might ruin it.