This salsa was another “on a whim” recipe, created out of pure boredom. You see, I’ve been eating a lot of fish lately for extra protein. A lot. As much as I love it (I am a Rhode Islander, after all) and as much as my favorite method works like a charm, having fish nearly every night can get boring. So I came up with this spicy-and-sweet creation, which happens to be a perfect topper for some grilled salmon. It would also be incredible on a variety of summery vegetarian dishes- black bean tacos, maybe or on top of salad. It’s vegan, gluten-free and totally customizable to your tastes and desired heat level. Best of all? It’s completely addictive. I found myself with a spoon next to the bowl more than once in the last week
This salsa is best with farm-fresh tomatoes- so wait until your local farmer’s market is hosting tomatoes at their peak freshness, they will blow you out of this world!
Jalapeno Mango Salsa
2 medium vine-ripe tomatoes, seeded and diced small
1 medium mango, diced small
1 jalapeno pepper, seeds and pith removed, minced
1 small onion, diced small
juice of 1 large lime
2 tbsp grapeseed or olive oil
handful fresh cilantro, roughly chopped
sea salt and cayenne pepper, to taste
1. Chop all your vegetables beforehand. Toss tomatoes, mango, jalapeno and onion. Mix with lime juice, oil and cilantro. Add a bit of salt and cayenne, to taste. Let sit for 10-15 minutes before tasting again (flavors will develop while sitting) and determining if you need more seasoning.
Enjoy on top of your favorite grilled fish (wild salmon works beautifully!), chicken, vegetarian tacos or burritos or salad.