June! Beautiful weather. Almost summer. The time of garden parties,
picnics, potluck cookouts, and barbecues, is approaching fast. Most
people have a standard dish they prepare every year. I love to make my
signature salsas. They are raw, vegan, easy to make, very tasty and
versatile. A raw salsa is a perfect accompaniment to any raw or cooked
dish, Mexican or not.
My Spicy Fruity Raw Mango Salsa is a variation of the classical Pico de Gallo salsa. I use mango instead of tomatoes. All other ingredients are practically the same. As with anything, the proportions are arbitrary. Always remember that you are working with fresh ingredients. Your mango might be juicer than mine, your pepper hotter, your onion smaller. Use your own judgment.
Ingredients:
- 1 cup ripe mango, cut into small cubes
- 1 small red onion, chopped
- 1/3 cup chopped cilantro
- 1 hot habanero pepper, seeded and chopped
- freshly pressed juice of 1 lime, add more as needed
- 1 tsp virgin olive oil
- pinch Celtic sea salt
- freshly ground Malabar pepper, optional
Method:
- In a large enough bowl gently mix all the ingredients. Adjust the taste you your personal liking. Add more lime juice, salt or pepper, as needed. If you like your salsa very spicy, use hot chili pepper with seeds. Try adding some Ghost Pepper or the Carolina Reaper. For the faint of heart, habanero or jalapeno peppers are just fine.
- Place the ready salsa in the fridge for 20-30 minutes. Allow the flavor to develop.
- Serve chilled and enjoy in good company!
Tip: You can easily make variations of this salsa using any fruit that is in season. Try cherries, plums or grapes. Use green onions for a less robust flavor.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023