Approximately 8 years ago I was at home on my Texas ranch during summer break from college, bored with the quietness of it all, anxious to go, to experience, to explore the world. Little did I know, the world was about to walk into my parents’ kitchen.
We were preparing for a party and I was running back and forth between the stereo and the kitchen, desperately trying to convince my mother of the artistic merit of punk rock, whilst absentmindedly chopping vegetables for one of her favorite appetizers. A certain Italian stranger showed up at the party that night, enthusiastically enquired as to who was the chef behind a certain fabulous appetizer, then proceeded to turn my world upside down. That certain Italian was, of course, Emilio, who swept me off my feet then out of my country… but almost equally important is the recipe that started it all: Mango Salsa.
The flavors and colors of sweet mangoes, spicy jalapeños, crunchy onions and vibrant bell peppers mingle in an unexpected and delightful combination. Served with corn chips it’s a fresh summertime appetizer; presented alongside grilled fish it becomes an exotic side dish. It’s ridiculously simple to prepare and is always met with curiosity and enthusiasm on both sides of the ocean.
Now, 8 years-that-seem-like-a-lifetime later, Mango Salsa has become a favorite in my Italian home as well as my Texan one. I have gotten my wish and have explored the world, at least this far. Now, if I could only convince my mom about punk rock…
Mango Salsa
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 mango, peeled and diced
- 1 Jalapeño chile, minced (substitute with any other hot pepper if you can’t find Jalapeños, or with a dash of chile powder)
- 3 Tbsp diced cilantro
- 3 Tbsp lime juice
- salt and pepper
