With Cinco de Mayo just around the corner, this week we’re getting festive with some quick, simple (and totally delicious) mango salsa!
I love using fresh, sweet, juicy fruits to shake things up in salsa (like my watermelon salsa from last summer). Even though, yes, a tomato is technically a fruit… But we all know he’s more of an honorary member of the fruit club and probably none of the other fruits take him seriously.
There’s something about just the right balance of sweet to spicy that makes a good mango salsa irresistible. I make this frequently as a side dish for cookouts and casual dinner parties and it’s always a hit. And it’s honestly so easy to throw together last minute that you’ll feel like you’re getting away with a crime when people go bananas over your healthy, homemade salsa. (Side note: it turns out bananas do not work well in salsa. Don’t do it.)
- 3 Large tomatoes, cubed
- 1 Medium green bell pepper, chopped
- 2 Large Limes
- 1 Medium Red onion, chopped
- 2 Jalapenos, minced (deseed for less heat if desired)
- 1 Cup fresh cilantro, finely chopped
- 1 Teaspoon Sea salt
This really is about as easy as it gets. You’re going to take all of those chopped ingredients and toss them together in a large bowl. Grate your limes to harvest 1 1/2 tsp of lime zest and pour the zest into a small bowl, along with the juice from both limes and whisk together. Pour the lime juice over the chopped ingredients and mix everything together. Store in an airtight container in the refrigerator and sprinkle your sea salt over the salsa right before serving. And boom. You’re officially a homemade salsa wizard. Go forth. Dip your tortilla chips and snack in victory.
All writing and images copyright © 2018 Rachel Elise Weems Woods