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.

(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…


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




This post is a courtesy of my husband…

I think you will all agree that he is a natural-blogger! 😉

We have little time to cook, but we’re always seeking something wonderful. Avocados meet us in the middle. Especially the rich, creamy Hass and Calavo avocados, from California and Mexico. Here are three quick and easy ways to enjoy them!


1.  Avocado Appetizer. Hungry for something delicious and healthy? My aunt Millie showed me this one.  If the avocado’s just right, then it’s hard to top.


Acquire a perfectly ripe avocado.  How can you tell?  Squeeze the avocado…it should be very firm but not hard, soft enough so that it yields to moderate pressure. Knock out the stem-plug and look for a green (not brown!) core.

Slice the avocado in half,
douse it with lemon juice,
sprinkle it with salt and pepper,
enjoy the solar energy!

2. Green Caprese Salad.

This is my Americanized  rip-off of the continental classic.

Assemble the following (fresh) ingredients:
1/4 cup olive oil


Cut the the tomatoes, cheese and avocados into slices or chunks; shred or chiffonade the basil and let it sit in the oil for 5 or 10 minutes.


Assemble the components on a salad plate and drizzle-spread the basil-oil mixture over them, using a fork to help distribute the basil.  Season with salt and pepper, VOILA!


3.  Gabriel’s Guacamole. Once while returning, exhausted, from a day of skiing at Los Alamos, we stumbled into Gabriel’s restaurant north of Santa Fe, and encountered the best guacamole we’ve ever tasted.  And the beautiful thing was that our waiter prepared it right in front of us, at our table.  I couldn’t help but remember the EIGHT components, that he added according to our specifications:

Guacamole2_optgreen onions
lemon juice
serrano peppers


It’s a little time consuming to prepare all the ingredients, but worth the effort.  Note that I’ve pressed a garlic clove into a couple of tablespoons of  olive oil: use just the oil for a milder garlic flavor, or throw it all in for garlic lovers.  We also discovered, on a day when the avocados ran short, that the other components together make an outstanding fresh salsa!

now for the fun part….

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