I have bragged before about my amazing salsa making talents.. surprise, it does not end there.
I am also a semi-professional mango salsa maker.
Never mind the fact that both of these dishes do not require measuring or cooking of any kind. That should not stop Food TV from producing a show based on my two supreme recipes.
Of course, it would be a two show deal.
I would require a contract and payment up front. Surely they may not like how condescending I am once I have my own show.
Back to the mango salsa.
And to think about 6 years ago, I did not even like mangos. Ok, I still don’t really like mangos, but I love mango salsa.
If you have never tried it, you must. I insist. And if you don’t, well this friendship of ours will never last.
For this smallish batch I used:
4 mangos. (not too soft, not too hard; Just right said Goldilocks.)
1/2 an onion. (I prefer red, but I only had white)
A bunch of fresh cilantro. (I love this herb so much I might just marry it)
Juice of one lime
2 smallish jalapenos.
(I have heard that pineapple adds a sweet twist to this as well)
And now for the bestest kitchen hint I could ever share with you. If you already knew this, please don’t bruise my ego…keep it to yourselves.
ok, to peel a mango, all you have to do is score the skin in quarters and then…guess what?
The skin comes off in quarters. (see above)
I know, it is crazy cool.
Seriously. It took me years to figure this out.
All those times I peeled a slippery mango only to lose most of the mango meat in the peel…..proves I should watch the food network even more! Well, I will after I get my own show.
This salsa is awesome on top of a nice fresh piece of fish too. Or old fish, in case you live in Nebraska.
You can thank me now.
Next week tune in and I will show you how to open a can of creamed corn.
I give so much, it is exhausting.