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| First jalepenos of the year from my garden! In May! |
How perfect, after making the tropical cookies, I make tropical salsa, lest you think all we eat is cookies! This is a recipe I have been making for 20 years. I got it from a friend in Georgia, written on a recipe card. Those are a rare find these days, as we live in a cut and paste, email, print, kind of world. I cherish my handwritten recipes. Here's how it goes.
2 Mangoes, pitted, peeled, diced
4 Roma Tomatoes, seeded, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 red onion, diced
1 large clove garlic, minced
5 small jalepenos, or to taste, diced
1 teaspoon cumin
generous shakes Crystal Hot Sauce
4 Tablespoons Sherry vinegar
2 Tablespoons olive oil
salt and pepper
fresh chopped parsley (it calls for cilantro, but hey, I'm a Petitti!)
2 fresh limes, zested and juiced
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| This OXO mango slicer is a must! |
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| My cheater-chopper. But everything is perfectly diced! |
This is precisely the recipe I love my chopper for. Everything is perfectly diced and sits nicely on a chip. It is best eaten on the first or second day, the tomatoes seem to get progressively mushy after that. But it is wonderful this time of year, and delicious with a light fish! So what are you waiting for? Get in there and cook!
