I have been enjoying a mango salsa vinagrette that our local grocery store has. My thought was, "I can make this." It was really about making a mango salsa. The salsa turned out well. I really do not need to make it into a vinagrette but instead of a basic vinagrette, I am thinking about putting some honey and mustard into it. Or maybe a few pinches of ancho and chipolte. It just needs something. But we have been eating the salsa on everything.
Our salads recently have been tostadas without the tortilla. Lettuce, beans, salsa. Sometimes cheese. Sometimes a dressing. They are actually very simple but this salsa add a nice complexity. I really like fruit salsas. The Tall Short Person does not. My Beloved likes this when I mix a small teaspoon of ghost pepper salsa through it. Talk about a kick! The funny thing is I am going to have to make some more soon and the recipe will probably change just because!
mango salsa
two mangos, peeled, pitted, and sliced into small bits
two large tomatoes or four fist size, sliced into about the same size as the mango
one jalopeno pepper, seeded, cored, and diced
half onion, peeled, and chopped
half a head of garlic, minced
salt and pepper to taste
Mix everything together in a bowl. Taste and adjust seasoning.
I keep it in a quart jar in the refrigerator and use by very large tablespoons.