If these enchiladas were not enough Mexican for you or you’re not ready to leave behind your Cinco de Mayo celebrations until next year, here’s a salsa that is simple and healthy.
Alissa chose this week’s Food Matter’s Project recipe and it is one everyone needs in their recipe arsenal. Head over to her blog BIG EATS tiny kitchen to hear all about the basic ingredients of a salsa. You can really go anywhere you want with the ingredients after you begin with the 5 basic needed for salsa, which is a great way to trigger your creativity in the kitchen if you are learning to cook.
I used red + yellow grape tomatoes, mango, jalapeño, onion, garlic, lime juice, and cilantro. Hence, Rojo Amarillo Salsa de Mango.
Super easy… just chop everything up nice and small, add the lime juice and seasonings, and then mix. It becomes more flavorful the longer it sits in the fridge. You could also use a food processor if you don’t want chunks.
These types of recipes are how I fell in love with cooking. Take a basic platform of ingredients and play around after that. You can learn so much about cooking this way and you become more comfortable playing around in the kitchen when you don’t stick “to a teaspoon” to the recipe.
Rojo Amarillo Salsa de Mango
inspired by Mark Bittman’s Salsa recipe: The Food Matters Cookbook, page 46
- 2 medium ripe mangos, skinned and diced
- 1 pint red grape tomatoes, diced
- 1 pint yellow grape tomatoes, diced
- 3 garlic cloves, minced
- 1/2 a yellow onion, diced finely
- 1 jalapeño, diced finely
- 2 tablespoons cilantro, chopped finely
- juice of 1 lime
- salt and pepper to taste
Mix all ingredients in a mixing bowl, then add the lime juice. Stir, salt and pepper to taste. Serve with anything and everything your heart desires.
You can find everything from a basic salsa to a watermelon salsa below from the FMP team. Loving their inspired versions!