Mango Salsa (thanks to The Essential Mormon Cookbook)
1/2 medium onion chopped (I like a purple onion for color)
2 tablespoons olive oil
2 ripe mangoes, peeled, seeded, and diced
1 fresh red pepper (green is fine)
2 tablespoons coarsely chopped cilantro
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced green onion
Saute onion in olive oil or butter (I found I could skip this step and just add a bit of olive oil to the mixture and keep the onions very purple and crunchy). Toss all ingredients together gently. Serve with tortilla chips. It's also great with grilled chicken or halibut.
Besides being yummy beyond words I like this because I can substitute to my hearts content if I can't remember the exact recipe or don't have ingredients on hand. I am trying it with strawberries along with the mangoes. Also I like it heavy on the fruit so adding an extra mango worked well...so did leaving out the pepper when I didn't have one. I think peaches might be really good too. Yumm-o when peaches come in season.
Black Bean Salsa (thanks to Ag in the Classroom)
I lost the original recipe...but this is my version
2 cups (that's about 2 cans) black beans (we aren't bean people so I use only one can)
1 can corn
1 bunch green onion (about 1/4 cup)
1 medium onion, chopped fine (purple is pretty)
1 bunch cilantro, coarsely chopped (1 1/2 cups)
2-4 tomatoes, chopped (this is what I like about salsa...chop until it looks like you have enough for you. I put in more tomatoes, less beans than the original recipe)
6 tablespoons lime juice
6 tablespoons olive oil (I put in much less than that)
1 teaspoon cumin (I discovered that the seeds work well too, especially if that is all you have. I also discovered I don't think I want a mortar and pestle)
salt
pepper
Toss all the ingredients together. Serve with tortilla chips. Also good heated up with leftover chicken to make a burrito/taco/fajita.
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