This recipe accentuates the sweetness of the mango with the aid of some honey, something I typically add to any fruit salad. While most recipes with jalapeño peppers usually involve removing the seeds and ribs, I utilize them for the heat they contain. The juice created from the first five ingredients serve as a valuable starter liquid to season everything else. Just like soup, salsa is best after it sits for a while and the texture is purely a personal choice. To preserve some chunky texture try dividing the salsa, briefly pulse about half in a food processor, then re-incorporate the 2 version to produce a semi-chunky salsa.
- juice of 2 limes
- 1 tablespoon honey
- 1/2 cup chopped cilantro
- 1 jalapeño pepper, diced with seeds and ribs
- dash of kosher salt
- 1 red bell pepper
- 2 mangos
- 1 red onion, diced
- In a medium bowl, combine lime juice, honey, cilantro, jalapeño pepper and salt. Stir thoroughly.
- Place the red pepper over a direct flame and roast until charred black on all sides. Remove from heat. Slice off the 2 ends, removing the core, tip, inner ribs and seeds. Gently shave off the charred skin with your fingers or the side of a knife. Dice the remaining cooked red pepper flesh.
- Remove mango skins and cut mango into sections around the inner core. Dice into pea-sized pieces and reserve the inner core to later extract the juices into the salsa.
- Add diced red pepper, mango and red onion to the bowl. Squeeze the core over the bowl to get the most out of the juice from the remaining flesh.
- Stir thoroughly and let salsa sit for at least 3 hours. Pulse all or some in a food processor if you prefer a less chunky salsa, depending on your preference.