Saturday, August 15, 2009
Hey dudes and dudettes!! Before I get started, just want to let you know that I'm doing a guest post over at My Food and Life Encounters today. It's a completely different and new recipe, so stop on by and check it out. It's Sweet Potato Croquettes with Yogurt Sauce. (here)
Now on with today's recipe.
Today and tomorrow will be salsa. Woohoo!!!! I was in a salsa mood, so I decided to make two. I do like to dance the salsa, too. A little too much info there? Haha... Alright. Here's the first. Mango Pico de Gallo. It's got the base for your usual salsa, tomato, cilantro or parsley, green onion, garlic, jalapeno peppers. Then there's the star ingredient, the mango.
The reason I put parsley on the list is because some people aren't fans of cilantro. It just won't have that kick usually has, but parlsey is a great substitute for a milder taste. It's still taste awesome!
I used a food processor to finely chop all the ingredients. The knives I currently have a pretty old and the sharpness of them isn't worth risking my fingers make this. You can also just finely chop them. I put both methods in the instructions below.
I don't need buy that store jarred stuff. It's better to make salsas at home. Really easy too. A lovely mango flavor all around. Mmmm...I wish I had made a bigger batch. I have a habit of taking big scoops of salsa on one little tiny and sometimes flimsy piece of tortilla chip. But it's so good! Did I mention I love salsas?
I had these with some blue corn tortilla chips. Yum yum!
Makes about 2-3 cups.
Mango Pico de Gallo
1 ripe medium mango
2 medium to large tomatoes (remove seeds)
2 c cilantro or flat leaf parsley
1-2 jalapeno peppers
2 garlic cloves minced
4 green onion stalks
juice of 1 lime
Non-food processor method:
Finely chop the cilantro/parsley, jalapeno pepper, and green onion and place them in a large bowl.
Mince the garlic cloves and add them to the bowl.
Quarter the tomato and remove the seeds. Finely chop the quartered slices as well. Add them to the bowl, lightly mashing when to release some of the juices of the meat.
Cut out the bone from the mango and scoop out the meat. Finely chop it and add to the bowl. Squeeze in the lime juice and mix everything together until blended.
For Food Processor:
Place the cilantro/parsley, garlic, green onion, and jalapeno into the food processor and finely chop them. Remove and place into a bowl.
Then quarter the tomatoes and remove the seeds and pulse chop until is a mashed consistency. You'd still want some tomato chunks. Add the tomatoes into the bowl
Do the same with the mango. Remove the core and scoop the meat into the food processor and pulse chop until it's little pieces. Add it into the bowl.
Squeeze the lime juice and mix it all together.
This may be made in advance. Keep in the fridge, if not serving right away.