The weather has turned back to being rainy! It’s March in Vancouver; I’m told this is normal. I can’t wait for spring to get here so that I can get out and explore all the fresh flowers.
Anyways, if you’re like me and you’re waiting for winter to clear up and spring to arrive this is the recipe for you! The bright colours and flavours will have you forgetting about the rain in no time!
To make my Mango Salsa you will need…
- 1 large, ripe mango diced
- 1 medium, red pepper diced
- 1 small jalapeno pepper, seeded and diced (optional – leave this one out if you don’t like the spice)
- 2 green onions, thinly sliced
- 1 TBSP of fresh cilantro
- 1 tsp of cumin
- Juice of 1 lime
- Salt to taste
- Slice and dice the mango, red pepper, onions, and cilantro. Toss in a bowl.
- Add the lime juice and cumin and give it a good stir. Add salt to taste, if you like.
- If you are using a jalapeno* carefully seed the jalapeno and remove the pith – do NOT touch** you eyes, face, lips, or anywhere on yourself really.
- Dice the jalapeno and add it to the salsa. Give another good stir.
* If you want your salsa to be really spicy, by all means add in the seeds and pith. I’ve never done it, but I suspect that the heat from the jalapeno would cancel out the delicate, sweet flavours of the mango and pepper.
** I wish I could say that I’ve never touched my face after dicing a jalapeno, but I have. The first time I made this recipe, I used ½ a red onion instead of the two green onions (this works equally well as the green onions). I was crying so much from the onion fumes (I diced it up before I took care of the jalapeno) that I forgot what I was doing… I accidental rubbed my eye, and I must have had just a bit of something from the jalapeno on my hand. Anyways, I have never cried like that before in my life! So yeah, don’t be like me: don’t rub your eyes while you have jalapeno hands.