Sitting around the house on a 90-something degree day and I say to myself, "I would like some fish tonight". I have a freezer full of ocean perch and I think it would be great as a fish taco, perhaps grilled with a sprinkling of chili powder, cumin, thyme, and maybe a squeeze of lime. Topped with shredded cabbage and salsa to be wrapped in a lettuce leaf (my taco shell of choice).Oh, wait, salsa. I don't have any. Down to the kitchen I go to see what I have available in the refrigerator.
Luckily, I just went shopping a few days ago. Since it is the middle of summer I have a lot of produce to choose from, it was all on sale. So almost unthinkingly, I went to work dicing and chopping and tossing together, and the results are freaking awesome.
I was making a fresh salsa and decided to chop up a mango, just one mind you. Often fruit salsas that I have had from stores or restaurants, are very sweet. Too much fruit to my liking, especially when going on savory things like chicken or fish. I think this recipe balances the sweet (mango) and the sour (lime juice) in a perfect balance. I tasted it when I was done, and then lost myself eating it with a spoon.
Best Mango Salsa Ever
1 container of grape tomatoes quartered (I think that is a pint)
1/3 red bell pepper diced
1/2 red onion diced small
1 or 2 jalapenos diced small (Don't like the heat? Scrape out all of the seeds first)
1/2 bunch of parsley chopped (I had parsley available, you can use cilantro if you like)
1 mango chopped
1 Hass avocado diced
1 1/2 limes juiced or 3 Tablespoons (I am reserving the other half of lime to squeeze over my fish later)
Basically chop everything up, I leave the avocado for last so it doesn't have a chance to brown. Squeeze the lime juice over it. Toss together. Serve right away, or store in the refrigerator for later. I would use it within 24 hours, but I don't think it will last that long. Would taste great served on fish, chicken or pork.
