There are some things we can’t live without. Like air and water. Then there are the things we can probably live without but would prefer not to. Take chocolate or the Internet for example. They’re the kind of must haves that have become so ingrained into our lives, they seem as necessary as breathing.
For me, salsa is one of those must haves. Maybe it’s because I’ve spent most of my time in Texas, but around here, salsa is more than a condiment. It’s a permanent fixture on the table. We use it to wake up eggs in the morning. Take tortilla chips for a dip in it at lunch. And pour it into a myriad of recipes for dinner. If there was an option to have it in a 24/7 iV, I’d be willing to bet some would consider it.
Now that you know I’m a salsa addict, here’s another truth. I don’t often make my own. I’m more of a salsa roulette kind of guy. I pick jars off the shelf at random and take them home for my wife and I to try. It’s all good, don’t get me wrong. But all the while, I can’t help but think I’m missing out by not making my own. And that’s when a salsa that looked more like a savory dessert salad caught my eye.
Allow me to explain. This particular recipe has no tomato. No hours of slow roasting vegetables in the oven for the perfect smoky flavor. What it does have is a fresh and generous serving of mango and avocado along with onion and peppers thrown in for a savory kick. A combination of ingredients that are guaranteed to be the life of the party when they get together.
It’s colorful, fresh and offers the perfect balance between sweet, sour and spicy. Enjoy it with blue corn chips or serve it over fish and chicken for a bright, flavorful punch. All in all, it’s quite addictive and a salsa that will no doubt make it into your menu rotation. I know it will be on mine. Ah, but I know what you’re thinking…is it one of those needful things that you just can’t live without? Let’s just mark it down as one of life’s essentials and leave it at that.
The Ingredients
- 1 to 2 mangos, cut into bite sized cubes
- 1 large avocado, cut into bite sized cubes
- Half onion, diced
- Half jalapeño, seeded and diced
- Half Fresno chili, seeded and diced
- 1 small lime
- Zest of a lime
- Cilantro, chopped
- Pinch of salt
The Method
Gently combine the first five ingredients, half lime and squeeze juice over the mixture. Add cilantro to taste, season with salt to taste. Add in zest of a lime to taste (optional). Give one last gentle stir and serve immediately.
Flora R. - Wow. I just saw a picture of this post at tastespotting, and although I really liked the mango salsa idea, the chips were what actually caught my eye.
I’d never seen nor heard about blue corn. Guess we don’t have those around here.
Anyway, I will try the salsa for sure!
Thanks for the recipe. :)
RChristopher - Thanks. We love blue corn chips, they seem to have a wholesome texture and crunch as compared to the regular ones. They go great with any salsa. Hope you can find some!
Tres Delicious - Thanks for the recipe. Now I can kick start my day on a healthy note instead of the regular tea. Nice appealing photos.
RChristopher - You’re welcome! Let me know how you like it.
Kelly - What a gorgeous salsa, this looks delicious!! So glad I found your blog, new follower! xoxo
RChristopher - Kelly, I’m glad you found me too! Thanks so much for the kind words. :^)
Kelly - Yum! Mango is seriously underrated as an ingredient in all kinds of dishes! I can’t wait to try this!