Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

Mango Salsa

Quick, Cinco de Mayo is coming, what are you going to make?

Too late for reservations, those should have been made months ago, Del Taco and Corona not your groove. Try some organic tortilla chips and this fabulous mango salsa, then bring this as your contribution to a party of other losers people who neglected to plan ahead.

Mango Salsa

Make the night before so flavors have time to mellow.

3 mangoes
1/3 – 1/2 bunch of cilantro leaves
3 cloves garlic
8 oz red onion (about 1/2 of a large onion)
2 small green chilies
1 small red chili
1/2 tsp salt
1/4 tsp cumin
juice of 2 limes

food processor
measuring spoons

cut chilies in half seed them and remove the rib (leave the seeds and rib if you want it hotter)
slice and place in food processor
carefully peel and pit 2 of the mangoes
cut into cubes and place in food processor
slice the onion and place 2/3 in food processor

Add remaining ingredients and process until medium puree.

Peel, pit, and cube remaining mango add with remaining onion and pulse in food processor briefly for a chunky sweet salsa.