It is a well known fact that just about any breakfast, lunch or dinner food can be brightened up with a side of fresh, flavorful salsa. While there are many different combinations that make for delicious salsa, fruit salsas are the best addition to an al fresco summer meal. Today’s recipe is for one of our favorites, mango salsa.
Served with poached eggs and buttery toasted sourdough, spread on a breakfast wrap with pesto, creamed cheese and bacon or tucked inside a cheesy omelette, mango salsa is great with breakfast. The formula is simple and the ingredients are interchangeable. Be sure to include one of each of the following:
Finely chopped red onion, brown onion or spring onion are all great options to liven up your mango salsa. Be sure to drain the onion of any excess juice to avoid a bitter tasting salsa. You want the crunch of the onion and its sweet undertones to be what comes through.
You don’t want the mango to be overly ripe. Choose a mango that has just become ready to eat as it will be firm, tart and hold its shape beautifully when you cut it into tiny cubes. Again, be sure to pour any excess liquid off the chopping board before adding the chopped fruit to the mixture. If you aren’t a mango lover, replace it with pineapple or peach for an equally fruity salsa effect.
3. Bell Pepper
Red, green, orange or yellow, choose your favorite pepper to add to the salsa. A general rule of thumb is that the more colorful the salsa is, the more tasty it will be. Why not use half of two colors to mix things up a bit more?
While some can’t get enough of cilantro, the herb is not for everyone. Whichever leafy herb you choose to use in its place, be sure to purchase it in its fresh form. Parsley and basil are great second options.
This one speaks for itself. Use it or lose it in whichever quantity your taste buds prefer.
6. Lime Juice
We recommend lime juice over lemon juice, as its sweetness is perfect for salsa. Once again, make sure it’s the fresh variety you’re using. Limes are affordable and easy to squeeze. You won’t look back.
7. Salt and pepper
Maldon sea salt flakes and crushed black pepper are our personal favorites. Add them liberally according to your tastes.
You can enjoy leftover breakfast salsa in a salad with sliced avocado, rosa tomatoes, baby rocket and cubed smoked salmon. Serve it in generous scoops over organic corn chips and ground beef. Spread it over home-made Italian style pizza along with strips of crispy bacon and melted mozzarella cheese.
Mix it with creamy mayonnaise or aioli for a fresh take on the dip. Gently mix it in with heated butter and then keep it in the fridge to spread on barbecued steaks and hunks of warm bread.
Most importantly, enjoy.
HOW TO MAKE MANGO SALSA
- Large ripe mangoes ( diced)- 1
- Small onion( peeled & diced)-1
- Green Bell pepper- 1
- Fresh cilantro ( chopped)- ¼ cup
- Juice of 1 Mexican lime
- Japelano (seeded & diced) - 1
- Salt - ¼ tsp
- Black pepper- ¼ tsp
- Combine all the ingredients.Season with salt and pepper. Drizzle with the juice of one lime and mix well.
- Let the salsa rest for 10-15 minutes & serve.
Fresh Mango Salsa goes well with chips, tacos, steak or grilled meat.
This recipe yields about 1 cup salsa.