|So I forgot to take a pre mango-cutting photo. Shoot me, I'm ill.|
I've been pretty unwell this week, spending the latter half largely in a daze or asleep. Wednesday night it hit the fan, Thursday was mostly downs, and then I started having pretty severe ups and downs. In the ups I almost felt like "wow, I think I'm better" only to find myself crashing down to seriously unwell again shortly thereafter. Even though I am feeling a lot better, these downs are still getting me where I feel far from good. Anyway, I'm on some meds (which I don't brag about, I normally don't love the idea of antibiotics, but it was becoming apparent that something needed to kick this thing out of me, so I succumbed).
During a particularly lucid hour I managed to hammer out my first attempt at Mango Chile Salsa. It was well worth it despite the fact that I felt like I had run a marathon through knee-high mud after standing for that long (yes, I did say only about an hour) and I remember some sort of feverish waking dream while something like Escape to the Country was playing on the TV. If only I could have woken up with a gorgeous Georgian estate in my possession. Never mind.
I had bought a mango from a local off-licence the previous Saturday night. I know, on odd thing to buy from an off-licence (especially this one that has about 10 fruits and vegetables for sale... not kinds, but in total). Well, I was suckered into it. I was admiring the fruit while waiting in the queue and when I was paying for my gum and sneaky bag of Doritos the man behind the counter said "no mango?" to which I responded by asking how much and then promptly adding it to my purchases. Okay, so this isn't really the definition of "suckered". He knew a vulnerable foodie when he saw one. It was a particularly lovely mango, already perfectly ripe. Thus, when I saw it still on the counter at the end of the week I thought I better do something with it before it was doomed to be labeled over-ripe and wasted.
You might have noticed from previous posts that there are a few chile peppers lying around my house. This was, of course, running through my head when admiring the tasty fruit while waiting my turn at the off-licence. Can you say "habanero mango"? You must admit, it has a ring to it.
Here's what I used:
- Mango - ripe. Who knew they were so tricky to cut?
- Green chile - fresh to taste
- Red chile - fresh to taste
- Habanero chile - i used 2 tiny ones. The bigger one in the pic up top didn't make it in.
|the mango cubed with just the chiles on top.|
- Bit of red onion. I only used about 1/4
- Bit of yellow bell pepper - prob even less
- Cherry tomatoes - some - quartered
- Fresh lime juice - about half a lime
- Fresh cilantro - chopped
- salt - to taste
- bit of olive oil - prob only a tablespoon or so.
- this time the red chile did squirt directly in my eye when cutting. Not altogether nice. Well, not nice at all, but was glad it wasn't the Habanero.
|voila! Pre-refrigeration which made it even better.|
Why do the salsas never seem to look as good in the photos? I was REALLY happy with the result and will definitely be making it again. Perfectly sweet and spicy. Yum.