Salsa has always been a staple in my familes diet. My dad’s basic salsa is the most common. But summer’s abundant fruits give way to all kinds of possibilities.
An old friend invited me to his place for a salsa party last weekend and I was inspired to take a new twist on a mango salsa. I wanted this salsa to be both sweet and smoky. The habañero was much hotter than I had anticipated so I added some avocados of the same firmness as the mango before serving. It was a crowd pleaser at the party and one I’ll surely make again.
Hardware
- sharp knife
- cutting board
- bowl (I prefer a pyrex bowl with sealing lid to let the salsa meld overnight)
Software
- 3 ripe, but firm mangos
- 1 white onion about the size of your fist (minced small)
- 1 bunch cilantro (large bottom stems removed, leaves roughly chopped)
- 1 habañero (minced small)
- 1 can chipotles in adobo (strain the adobo, discard the chipotles unless you want more heat)
- 1 red bell pepper
- 1-2 limes juiced
- 4 ripe but firm avocados (peeled and chopped into chunks just before serving)
Method
- Combine all ingredients—except avocado—in bowl and mix.
- Cover and let meld overnight.
- Chop avocado and add to salsa.
- Serve with lightly salted chips
Tips
- Salt is usually not necessary as tortilla chips are usually generously salted.
- I never put garlic in my salsas. Garlic causes a bitter taste and can easily dominate other flavors.
