Summer is here and we’re enjoying the few extra hours we have of daylight. I pick Cam up up daycare around 4pm, come home, and almost immediately start making dinner. Mike and I joke that we have “senior hour” dinner because we often are finished eating before it is even 6pm.
After dinner we’ll usually go on a walk with the kitchen a hot mess until we get home and put Cam to bed. Then it’s like dishes, floors (anyone else hear Encanto in their heads there?), clean the counters, pick up books and blocks, and maybe have time for a show together before getting ready for bed. It’s a busy season over here! Sooooo this flavorful mango salsa is great to make in a big batch and spice up dinners all week.
From fish tacos to scooped onto any chicken ya happen to have to a salad topper, you will love this versatile, quick-to-come-together, punchy salsa. Try it today (and then tomorrow, and then next day…)!
- One RIPE, juicy mango
- A bunch of green onions
- One tiny baby red onion
- Some pickled jalapeños (more or less, seeds or no seeds, depending on your heat tolerance)
- Olive Oil
First, roast or grill your green onion to really bring out its flavor – I quickly roasted mine for ~5 minutes on a hot, hot 450 in my toaster over
While roasting, start to skin and cube your mango (Godspeed on slicing in the right, meatiest direction first:) and dice your red onion
Cool and chop your green onion
Mince your jalapeños
Mix altogether with a drizzle of olive oil and a sprinkle of salt
Let sit for at least 5 – 10 minutes for the flavors to get aquatinted
Add to everything.