Mango Salsa

We have an electric, glass-top range, which is nice because it's super easy to clean.  But lets face it, cooking over a real fire rocks!  Even a gas stove flame is more fun than cooking over a piece of hot glass!  So one of the best parts about summer is that I can cook outside.  Over a fire.  I just love to grill!

Mango salsa is a cook out staple in our house.  The combination of colors, flavors and textures are so summery and bright and it works well with just about everything.  We like it with grilled fish the best but it's good with shrimp, chicken, pork tenderloin and burgers.  And for a vegetarian dinner it's a yummy topping on grilled tofu, portabella mushrooms, eggplant, baked potato, rice or quinoa.  I bet it would be good in a fish taco too but I haven't tried that yet.  And don't forget tortilla chips!  The combination of salty and sweet is heavenly!

Be sure to make this at least 30 minutes before you serve it. It needs some time for the flavors to blend.  If possible, make it a couple hours early and let it hang out in the fridge.  I like to make a double batch so I can use half of it today and the other half, tomorrow.  For a little variety, try peaches or nectarines instead of mango or add a couple of diced strawberries.

Mango Salsa

• 1 mango, peeled and diced (Squeeze the juice out of the pit, lots of good flavor there!)
• 1 jalapeno pepper, minced (I remove the seeds and membranes but if you like some heat, leave them in.)
• 3 green onions, chopped (the white and green parts) or 1/4 cup minced red onion
• 1/2 of a red bell pepper, chopped
• 1 to 2 tablespoons chopped cilantro or parsley
• 2 tablespoons lime juice
• pinch of salt

Combine all ingredients in a bowl and mix well.  Cover and refrigerate for at least 30 minutes before serving.

serves: 4-6

The salsa has such great flavor that you don't need to add a whole lot of seasonings to the entree.  

• For fish and shrimp, I rub it with oil and sprinkle lightly with Old Bay and Cajun seasoning before I grill it.   Or I use a squeeze of lime juice and salt and pepper. 
• Marinate pressed tofu for at least 2 hours in in the fridge in 1 tablespoon each GF soy sauce, maple syrup, lime juice and 1/4 teaspoon chili powder.  Grill or pan fry.  
• Poultry, meat, veggies- brush with oil, season with salt and pepper and grill.  

I like to have a baked potato or quinoa and some grilled veggies on the side and I top everything with a spoon full of salsa.  Yum!