Mango Salsa

Last week L.A. had a heat wave. In November. My menu for that 98-degree day was light.

Pan seared Sea Bass (all you need is Salt and Pepper, good oil, and a good pan)
Homemade Mango Salsa, Guacamole, Pico de gallo
Big Black Bean Salad

(I mixed Black beans with bell peppers, tomatoes, and green onion, then poured that over lettuce and dressed it with a lime vinaigrette)

I love Mango salsa, but the store bought kind is always too mushy, and too “not fresh”. (Actually, most store bought salsas don’t taste so good/fresh to me). It’s a revelation how easy and delicious fresh salsa is.

Here’s my super easy, addictive, mango salsa recipe:

2-3 cups medium diced fresh mango (slightly under-ripe is nice for sourness)
1-2 Tablespoons chopped cilantro
2-3 Tablespoons finely diced pepper – I used a small slightly mild red pepper. I like the color/texture/flavor. Depending on how spicy you like it, you could mix bell pepper with jalapeno)
1/4 cup chopped red onion
1/2 Teaspoon sugar (could sub with Agave syrup)
Juice of 1 Lime
Salt to taste

Mix it all up. Let it sit in the fridge for at least an hour. Eat with tortilla chips or on top of fish/chicken/tofu.