If you want to make a tortilla chip, a fillet of grilled fish, not to mention your mouth happy, you really should make this fruity salsa. It is a beautiful medley of colors, flavors and textures. I recently tripled the recipe for someone’s party and I heard it was a big hit. I made a small batch for dinner the other night, added some pickled jalapeño and served it over grilled walleye. David mentioned at some point, “we should eat this often”. This salsa would also be nice with seared tuna, or any grilled fish from mahi mahi to salmon. Or the tortilla chips. I ♥ Donkey Chips.
from: Peace Meals
2 1/2 to 3 cups diced seedless watermelon
1 granny smith apple, finely diced
1 mango, peeled, pitted and diced*
1/2 small red onion, diced
2 teaspoons minced garlic (about 2 cloves)
1 jalapeño, seeded and minced
1 bunch cilantro, stems removed and leaves chopped
2 tablespoons fresh lime juice
1 teaspoon coarse salt
Combine the salsa ingredients in a bowl and refrigerate until ready to use.
(that is the Sangria Flora I posted earlier)
Mango is one of my favorite fruits, but it is rather annoying to prep. I heard about this life hack for peeling mangoes from my cousin and it has made me feel like I’m winning at life. Now I eat mangoes all of the time.