If there was a folder with “non-recipes” in this site, this concoction would feel at home sitting inside. It is way too simple to qualify as a recipe. But it turned out so delicious, I must share and save it for my records. If you have mangoes available at the grocery store, you should give this salsa a try. I used Verjus because I was anxious to try it, but don’t let that stop you if you don’t have a bottle in your pantry. Lemon juice will work great too, a little more acidity never hurt a salsa, trust me on that. Due to food sensitivities, this is an onion-less preparation. I will include them as an option since most people consider salsa not be salsa unless loaded with onions. Honestly, I prefer it without. However, you should go heavy on the cilantro.
MANGO SALSA WITH VERJUS
(from the Bewitching Kitchen)
2 juicy, small mangoes, diced
1 large cucumber, diced
2 large red tomatoes, Heirloom is possible, diced
1/2 large onion, diced (optional)
1/2 Serrano pepper, finely minced
cilantro leaves, minced
2 tablespoons avocado oil (or another oil of your choice)
1 tablespoon Verjus (or juice of half a lemon)
salt and pepper to taste
Add all the diced veggies to a bowl. In a small bowl, whisk the avocado oil with the Verjus or lemon juice, salt and pepper. Pour on the veggies, mix well, add the minced cilantro and toss gently to combine. Keep in the fridge for a couple of hours before serving. Adjust seasoning and…
ENJOY!
to print the recipe, click here
Comments: I served this salsa over very simply grilled chicken breasts, and ended up eating a lot of salsa with a little bit of chicken for my meal that evening. Leftovers held very well in the fridge, and were amazing when added to mashed avocados for a tropical take on guacamole. I added a little more Serrano pepper just because.
Phil made a little quesadilla with Queso Fresco and a hearty spoonful of the salsa. As you can tell, this simple mixture of sweet mango and veggies is quite versatile and will brighten up many types of dishes. Next time around it will go over grilled salmon. I salivate just thinking about it… Frozen mango slices are available, but I am not sure they would work here. I think nothing beats the fresh fruit at its peak in this type of preparation.
ONE YEAR AGO: Raspberry Bittersweet Chocolate Chunk Brownies
TWO YEARS AGO: Scary Good Pork Burgers
THREE YEARS AGO: Review of exercise program Focus25
FOUR YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry
FIVE YEARS AGO: Post-workout Breakfast
SIX YEARS AGO: Semolina Barbecue Buns
SEVEN YEARS AGO: Lavash Crackers
We have enjoyed mango salsa on top of simply cooked white fleshed fish for years. This sounds like a more fun version of what I have made for years.
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It really is a perfect match for fish! I hope to find some mangos at the store still…
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Can’t believe I have been besotted by verjuice for a decade or more and have not thought to ‘do it this way’! It seems to end up in half my ad hoc dishes!!!! Let the summer roll on Down Under . . .
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Lucky you! Embracing summer as I am ready to say goodbye to it… (sigh)
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What a lovely fresh salsa, it sounds gorgeous, I love all the ways you’ve used it too. And loving the use of the Verjus! I used some recently to make a version of chimichurri and I really like it, it provides such a nice flavour and a little break from all the acidity in so many of my concoctions 🙂
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As you know, I am super protective of my bottle of Verjus… or Verjuice… or GOOD STUFF
😉
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😀😀😀😀
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Fabulous – I could just eat this on bread! I love all of the ingredients, but what is verjus?
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https://en.m.wikipedia.org/wiki/Verjuice
If you search my last In My Kitchen post, it is in there. I am sitting in the aitport typing with the phone sorry if typos
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This sounds like it would be wonderful on halibut too. So fresh, colorful, and gorgeous! I’ve been taking advantage of mangos all summer long, and need to give this a try. I bet it would be good on top of bruschetta lightly spread with a little feta or queso fresco. Fantastic photo!
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Oh, yeah…. on top of bruschetta with queso fresco… NOW you’re talking!
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Fresh summer salsas are the best.
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Isn’t that the truth?
nice to “see” you…..
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Reblogged this on Chef Ceaser.
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Now this is something that I could make and enjoy, Sally. I’ve not used Verjus so I’m glad you provided a substitute. Who knows? If this salsa is as good as I think it will be, I’ll be buying a bottle of Verjus before I know it. 🙂
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