Now that the holidays are over and the grey of Winter has set its sharp teeth into the landscape, our meals need more color than ever. These kitchen rainbows can be accomplished one of three ways:
(1) Layer those fruits and vegetables and layer ’em thick.
(2) Red Dye No. 40 and its ilk.
(3) The ability to see outside the rather limited segment of the electromagnetic spectrum visible to humans.
As I assume you cannot do (3) (and if you can, I’m not sure I want to meet you), the choices are (1) or (2). As you know I’m a registered dietitian and am all about the F and V, you can safely eliminate (2) from consideration.
If only all standardized tests were so easy.
Last week, we had a bulk pack of mangoes rapidly ripening on the kitchen counter (and if you need to know why two people bought mangoes in bulk, you haven’t seen this page). What better way to prevent beautiful mangoes from going to waste than to fold them into a colorful fruit and veggie salsa?
The classic combo of lime and cilantro wake up this salsa, while red onion and pepper flakes add bite. Enjoy with your favorite chips or cut-up veggies. Take that, veggie stagnation!
Spicy Mango Lime Salsa
Prep Time: 15 minutes
Keywords: raw tomato mango lime cilantro
Ingredients (4 cups)
- 2 large mangoes, peeled, seeded and chopped into 1/2-inch cubes
- 4 large tomatoes, seeded and chopped
- 1/2 medium red onion, peeled and diced
- 1 small bunch cilantro, washed and chopped
- Juice from 2 limes
- 1/2 tablespoon red pepper flakes (Urfa if possible)
- 1/2 teaspoon salt
Combine all ingredients. Cover and refrigerate for at least 30 minutes to allow flavors to blend. Serve with cut-up vegetables or tortilla chips, or over chicken or fish.
P.S. Yup. This is the same salsa I served in this post. Sharp eye, dear reader, sharp eye.