Miles’ Island Mango Salsa

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24-2 Summer Issue
Quick Bites

“I like to put something good on the table, Appetizers get people excited about what’s coming next.” Brian Kirkland with glee. Master this recipe and then you will be the master chef of the house.

Description

26-1 Dream Homes
Entertaining the Bakersfield Way by Miles Johnson

What better way to top off an island-themed party than by preparing some mango salsa? It's fresh, fast, and with it's sweet kick, will complement almost anything you want to serve.

Ingredients

6 Roma Tomatoes, diced
1/2 C Red Onion, finely diced
2 Jalapeños, seeded and super-finely diced
1 Mango, diced and divided into two portions
1/2 C finely chopped Cilantro (Chinese parsley)
1/2 tsp. Ground Cumin
1 tsp. Chili Powder
1/4 C Extra-Virgin Olive Oil
2 tbsp. Apple Vinegar (rice wine or white vinegar in a pinch)
1/4 C freshly-squeezed Key Lime juice
1/2 tbsp. Tabasco or other pepper sauce
Salt and Pepper to taste

Methods/steps

Basically, you will chop, dice, and measure everything into a glass mixing bowl (a metal mixing bowl can sometimes add a “tinny” flavor to highly acidic foods).
Save one portion of the diced mango for the dessert.
Stir all ingredients, cover, and chill at least one hour before serving.
For best results chill over night.