I know this recipe seems seasonally misplaced. Why on earth am I sharing such a tropical, summery recipe in the dead of winter's cold and bleak misery? (Can you tell I'm not a fan of winter?)
Well, because I'm craving a little bit of summer right now,and I suspect I'm not the only one.
Also, a real good real-life friend of mine asked me to share the recipe. (The friend I threw the bird-themed baby shower for)
This isn't really a salsa. Not in the cooked up and preserved sense. It's more like a salad you eat with chips, or a bruschetta except with mango and cucumber in place of the tomatoes. Okay, apparently I really don't know what this is. Except that it's good. Really really good.
- 2 or 3 mangoes, peeled and diced
- 1/2 a cucumber, diced
- 1/4 cup of finely chopped onion
- 1 red pepper, diced
- 1/2 a fresh jalapeno (or more to taste), finely chopped
- several large cloves of garlic, finely chopped
- a handful of diced fresh parsley
- juice from 1 lime
- 1/2 tsp salt
I find that it's best if it gets the chance to sit in the fridge for a couple hours before serving, but if it sits overnight the onion flavour kinda starts to take over.
Confession: I don't actually measure any of the ingredients. It's never exactly the same twice, but it's always good!
Confession #2: When I make this to take to a party, I double the recipe. So that I can eat half before we even leave the house...
If you try this recipe, will you come back and let me know what you thought? Also, I could post about the homemade pita bread if anybody is interested....so let me know if that's something you'd like me to share. (Update: You can now find the pita bread and pita chips recipes here.)
Thanks so much for visiting The Complete Guide to Imperfect Homemaking!