This will be the easiest dish you’ve made in ages and when you serve it you will be treated as a Rock Star… it’s THAT GOOD! It’s a staple dish at all summer gatherings thrown at The MacKay Way. At larger events I’ll serve two bowls. The red bowl is extra hot and the other bowl at a mild heat.
Make it a good few hours ahead to allow all of the flavors to blend, or the night before for the best flavor… if you can wait that long and keep yourself from eating it all.
Rock Star Mango Salsa
Makes 3-4 cups depending on the size of the produce used
2 ripe but firm mangoes, peeled and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 limes, juiced
2-4 Thai chili peppers or one nice sized habanero if you really want some heat!
Cilantro leaves, chopped, to taste
Tortilla Chips for serving
Mix the mango, peppers and lime juice in a tight sealing container. Cover, making sure lid is secure, and holding hand across lid if needed, shake shake shake to help bruise the ingredients.
Open lid and add cilantro leaves. Close lid, shake again and let flavors mix in the fridge for a few hours or overnight.
Make up a batch, serve it to your loved ones and let me know what they think! (You can tell them it’s just something that came to you… it’s OK. You won’t be the first!)
TIP: This salsa is also AMAZING atop grilled salmon! A-MA-ZING.
TIP: Things that have been determined to NOT make it better: Tomatoes, Garlic, Onion and Ginger. They’ve all be tried and taste tested over the years… not it’s been decided that simpler is best!