Mangoes are in season, so are Hatch Chiles. It is a match made in heaven. So as they say, when life gives you Mangoes and Chiles, you make salsa. And so I did.
I made a small batch first just to try things out. It was so good that my younger daughter and I polished it off in no time. I made another batch, which went fast as well. But then there was a request from the wife, who is no big fan of raw onions (I love the stuff) to make some without. And thus was created the third batch.
My favorite was the one with onion, though the one without works well too. Since, as usual, I was winging it, the proportions are approximate but it really is hard to go wrong with mangoes, chilis, onion, lime and salt.
1 ripe mango – peeled and chopped into tiny pieces
1/4 – 1/2 red onion (depending on your tolerance) – chopped into small pieces
1/4 – 1 roasted Hatch chile (or Jalapeno or Thai Green Chili) – Chopped really small – you can discard seeds to lessen the heat – click here on how to roast Hatch Chiles
Juice of 1/2 lime – you can add more
A few sprigs of cilantro
1/2 tsp roasted ground cumin
Salt to taste
1. Mix it all together. Taste and adjust seasoning.
2. Enjoy with Tortilla chips.