“For mad scientists who keep brains in jars, here’s a tip: why not add a slice of lemon to each jar, for added freshness”-Jack Handy
Inspired by my mom’s mango salsa recipe she received from her friend Sonja, I decided to have a crack at it. Once the prep work is done, this is a simple recipe that makes me long for sunshine and tequila (especially with these dreary, rainy days we have had consistently all month). Mother Nature and I are in a fight. Anyway, I bought small mason jars and decided I would bring a serving of salsa (after my sister and I verified that it was both edible and outstanding) to my friends and neighbors if I ran into them. For the remainder of the jars, I slapped in some fresh rosemary and extra virgin olive oil. You never know when you may need a hostess gift or when you may have a large pork tenderloin desperately wishing for some rosemary olive oil, stranger things have happened.
Mango Salsa (this is the doubled recipe)
-1 cup diced green or red pepper
-2 mango’s peeled and diced
-1 cup of diced red onion
-2 tomato’s diced and seeded
-2 tbs of cilantro (or less if you hate it as much as I do)
-1 lime juiced
-1/2 tsp cardamon
-1 tsp chilli’s (I just threw them in..you could use black pepper if you don’t like heat)
Toss it all together and let stand for about an hour for the juices to mix. Bright and summery salsa!