It’s pretty easy. Pepper, roma tomato, red onion, garlic, cilantro, basil, oregano, olive oil and salt and pepper. Dice it all up real fine, bamn done. Let that stew overnight in its own juices and you’re golden.
I do make some mango salsa with ripe serrano chiles, red onion, and cilantro. I roast half the mangos, the chiles, and the the onion, and dice the rest of the mangos, puréeing the roasted mango and chiles. It’s quite tasty.
I was just going to post this mango salsa recipe. It’s a fresh salsa that takes about 10 minutes to prep and is amazing on chips or with dense fish such as grilled tuna, swordfish or marlin
Dice a mango or two
Dice a purple onion
Dice a jalapeno or two, or a few habaneros
Dice a bell pepper(red looks prettier, any one will do)
Chop some cilantro
Add all these things into a bowl with some salt and some lime juice. I sometimes add fresh diced pineapple as well. It’s extremely fresh and crispy and really is perfect with grilled fish.
Minneapolis has an amazing farmers market that we head to several times a month. If anyone ever finds themselves here, it really is worth checking out. Lots of good food, tons of attractive ladies wandering around and an ability to connect with local growers and artisans. We usually follow up trips there with a trip to a fresh seafood joint that has stuff flown in daily. Grab whatever looks good and figure out how we’re going to use the fresh produce with the fresh fish. I think I just made plans for Saturday.