Tuesday, May 22, 2012

Mango-Cucumber Salsa

Hello, summer.

Hello, 93 degrees.

Hello, broken A/C.

This, my friends, is summer on a plate.  Or on a chip.  Or on a spoon.  Whatever your vehicle, get it in your mouth.

I was totally copying Qdoba on this recipe, since I'm obsessed with their mango salsa.  And this stuff is just as good.

In the spirit of full disclosure, mangoes are a pain to peel and chop.  The pit in the middle is usually more than half of the whole mango.  It's a very weird thing.  But totally worth the time and juice that you'll squirt on yourself.

We ate it on seared salmon.  I loved the way it looked.

Want to see that again?

And we scooped it with chips.  Blue ones, for added color.  Or something like that.

But it would be great on grilled chicken or a salad (like at Qdoba).  Yum.

Crisp and sweet and fresh and clean.  Make it soon.

Mango-Cucumber Salsa

4 mangoes, peeled and diced
1 English cucumber, peeled, seeded and diced
1 small red onion, diced small
1 red bell pepper, minced
1 small tomato or 1 cup grape tomatoes, diced small
1 bunch cilantro leaves, chopped fine
1/2 to 1 jalapeno, seeded and minced (optional if you like a little heat)
1/3 cup fresh lime juice (about 4 limes, depending on the size and juiciness)
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper

Toss all ingredients together in a large bowl.  Add the the jalapeno if you like a little heat.  I added the whole pepper and it was a little too spicy for my kids; next time I'll just use 1/2.  Cover and refrigerate for at least an hour to allow the flavors to blend.  Serve with fish, chicken, chips or as a salad dressing.

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