So, it’s high time I started a cooking blog. I’ve been wanting to for awhile now but somehow I never could get around to it. But here I am!! I’ll be posting my cooking heart out right here.
I am the firm believer that “recipes” are just ideas and suggestions. You have to stray and try your own thing here and there and sometimes just use whatever it is that you have in your kitchen at the time. So, keep that in mind when you are following along with some of my cooking. I guess you could say certain things are musts and certain things are interchangeable. My style isn’t such that you have to make a list of a million things and go to the store every time you cook. However, if you don’t cook often you might have to!
I am so very passionate about food and all that goes into preparing AMAZING FRESH food. I just can’t waste a meal on some random processed food item people call dinner. I am all about fresh fresh FRESH! And local if you can get it. Organic/non-organic that’s totally up to you.
Welcome to Sizzle Cooks! I’m so glad you’re here wanting to make the world a yummier place.😉
So….with all of that said, what am I going to share with you, you ask? With Cinco de Mayo right around the corner I figured I should post something delicious and easy you can make for whatever rumpus you’re getting into this Saturday. Fresh Mango Salsa!!! Yummmmeeee. And with tomato season on the horizon it’s perfect! Tomato haters I will convert you yet!
It’s really very simple.
You want to select mangos that give a little when squeezed gently, but that are not too soft. They also tend to have a nice sweet smell at the stem when they are ripe. Color is not usually and indicator of ripeness….but i do find that the ones with green, yellow, and red color tend to be just right.
If you’re not familiar with slicing mangos, have no fear! Turn the little bad boy up on its end so the stem is towards the ceiling and the slightly oval shape of the mango is vertical when you are looking down on it like in the photo.
Slice through the mango just to the right of the stem…you will be able to feel the pit if you slice too close. The goal here is to cut it as close as possible.
Repeat on the left side of the stem and cut off any of the fleshy fruit that you can that’s still on the pit.
This is what’s in the middle of your mango!
Now turn each half face down and slice lengthwise. I know you always see the illustrations of scoring the fruit in the skin and inverting and cutting off nice little chunks. That’s all fine and dandy for some dishes, but for this salsa I like to dice up the mango a bit smaller than that method allows.
So, slice lengthwise, peel, and dice.
At this point dice some onion and mince some garlic to add to the diced mango. Just add as much as you want. I always buy sweet onions and vidalia if they are in season!
Dice up some tasty delectable tomatoes and add those. I like to slice the tomatoes in half and then gently squeeze the juices into the bowl of mango before dicing.
Now for some heat. I don’t like the mango salsa to be too spicy because I really like to showcase the flavors of the other ingredients. There is so much going on in this salsa we want to compliment not overpower. So, a good go to are diced green chiles. They are mild and have a nice flavor and fit into this perfectly. You can also use just about any kind of fresh pepper depending on the flavor and heat you want. I also like to use the little colorful sweet peppers you find in the store. Just dice them up really small. Or you can get a green salsa in your ethnic food aisle at your local grocery. It’s really up to you!
Love those colors!!!! Food should be exciting!
Now comes one of my most favorite steps in preparing food. Herbs! Delightful fragrant herbs. I swear you can almost do away with salt and even pepper completely just by utilizing fresh herbs in your cooking. I know some cooks believe that dry herbs are okay…but in my humble but very strong opinion…NO they are not. Always fresh. Always always!!! Keep a little herb garden in your backyard or even in containers. There is nothing better than stepping outside and snip snipping some fresh green tastiness to use in your meal!
Take a small bunch of cilantro that has been rinsed and patted dry and chop it up! Discard the stems.
Toss into your mango mixture and stir! Depending on the sweetness of the mangos add a little fresh lime juice or even a spoonful of honey!
Serve with your favorite tortilla chips. Trust me, you will never want store bought salsa again! And this can be made ahead of time! Just store in an airtight container in the fridge. : )
2 ripe mangos, peeled and diced
1 sweet onion, diced
1-2 tomatoes, diced
1 clove of garlic, minced
1 4 oz. can of diced green chiles (or whatever you want to use for heat)
1 small bunch of fresh cilantro
*honey & fresh lime juice to taste
Prepare first 4 ingredients and mix in a bowl. Add chiles to your desired hotness. Chop cilantro and add to taste. Squeeze in some fresh lime juice and honey if desired!