Morgan's Mango Salsa

Morgan's Mango Salsa. Eat with chips, fish, or by the spoonful.

Oh man do I love mangoes. Don't tell anybody, but they're my favorite fruit, even more than apples, which is awkward when you grew up on an apple orchard in Washington State, far far away from any mango groves.
There are a couple different types, but my favorite are the ataulfos (seen whole in the picture), which are thankfully now in season in Panama.
I will eat mangoes in smoothies almost every day, but the mango salsa is also a dietary staple as far as I'm concerned. A lot of people call it mango chutney…call it whatever you want, it's delicious. Of course it's great with chips, but I also use it on fish, with chicken, as a salad dressing of sorts, or, honestly, sometimes I eat it with a spoon. What? I like mangoes.

Please note my formula for making this recipe; it makes it easy to make half as much (although why you would want less is beyond me) or twice as much or more, very easily. Basically, the formula is 2:1:.5:.25, or 2 cups mango 1 cup tomato, 1/2 cup onion, 1/4 cup lime juice and cilantro. Get it?

Enjoy!




Mango Salsa

Makes 3.5 cups

2 cups mango, cubed - about 6 small mangoes (click here to learn how to cut a mango)
1 cup tomato, diced
1/2 cup onion, finely diced
1 serrano or jalapeño pepper, seeded and finely diced (for more kick, add more peppers, or leave the seeds in)
1/4 cup cilantro, finely chopped
1/4 cup lime juice
1 teaspoon sea salt

Combine all your ingredients in a bowl, and add more salt if needed to taste. The salsa is best if you refrigerate it for a couple hours first to allow the flavors to marry. Enjoy!

Savoring Leavenworth Sneak Peek: Salsa Verde

Photo by Richard Uhlhorn

I have a good reason for not posting the last couple weeks: I've been completing the final touches for Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere. Regardless of what anyone might tell you, it's a lot of work to finish a recipe book; I barely noticed that the sun rose and set for about three weeks.

BUT I have a peace offering for you: a recipe. From Savoring Leavenworth. Before it's even published! And it's from South, one of Leavenworth's most well-known and popular restaurants.
I figured it was the perfect recipe for football season. It's great with tortilla chips and you'll impress your friends without much work at all.

Note: Savoring Leavenworth will be available for purchase in November 2011. Stay tuned for more information.


South's Salsa Verde

Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 1 hour
Serves: 10

12 tomatillos, peeled and cut in half
1 whole onion, cut in half
4 cloves garlic
1/2 head romaine lettuce, roughly chopped
3 Serrano peppers, seeds removed
1/2 cup cilantro (1 bunch)
1/8 teaspoon salt

Heat a fry pan or griddle on the stove to medium heat. You do not need oil. Place the tomatillos, and onion, cut side down, on the pan and let cook until they turn brown and the tomatillos begin to soften.
Once the tomatillos and onion are browned, put them in a blender or food processor with the garlic, lettuce, peppers, cilantro and salt. Blend until smooth, but be careful – the salsa will be HOT!
For best results, chill and serve with chips, over enchiladas or with quesadillas.

Recipe Tip
Tomatillos are a tart green tomato with a papery covering that are used in many Mexican salsas. They are available at most grocery stores in the produce section.

Try this recipe with these local wines:
Cascadia Winery Roussanne
Stemilt Creek Winery Sweet Adelaide White Blend