Sunday, May 20, 2012

'tis the season

I have completely forgotten how temperamental the temperature is in Chicago.

Last week the lows were in the 40s and today we're pushing 90.

What's a gal to do except to bust out some salsa!

Mango Salsa

This is fabu on its own with chips or try pairing it with grilled fish or pork.  If'n you have a mind, add some black beans or diced jicama as well.

2 ripe mangoes, diced
1/2 medium red onion, diced
1/3 cup seedless cucumber, diced
1 jalapeño, seeded and diced
1/2 cup grape tomatoes, quartered
1/3 cup cilantro, chopped
1 lime, zest and juice
2 tsp red wine vinegar
1 tsp cumin
salt 'n pepper

Ummm...put all of this in a bowl and mix it up.  Let it sit covered in the fridge for 30 minutes before serving.

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