Ever since our IFWTWA journey to Alaska, I cannot get enough salmon. Lucky for me, Sock Eye salmon and mango are readily available in Florida. Although I like my salmon simple, with olive oil, lemon juice, sea salt and cracked pepper, salsa adds a punch.
I have tried several mango salsa recipes recently. Now I want to expand on the basic mango salsa with a few variations: This basic recipe, similar to mine, is from local Food Editor Molly Schechter.
2 cups chopped, peeled and pitted mangoes
1 cup chopped red bell pepper
2/3 cups green onions
1/4 cup fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons evoo
salt and pepper
Combine all and serve at once or store for up to a day. Then experiment by adding your own touch.
Try papaya, or fresh pineapple, in place of mangoes, or combine two.
We like to add red or purple onions to shallots or spring onions
Cucumbers or mild radishes add more crunch and flavor.
Mint, parsley, or watercress can substitute for cilantro.
Lemon juice is fine, if out of limes.
When handy, use red, green yellow and orange bell peppers.
Jalapeno chili’s or garlic, finely minced, adds a hot kick.