Salsa Cinco de Mayo away with this recipe from Salsas and Moles, Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More (Ten Speed Press, April 2015) by Deborah Schneider of Sol Cocina...
Makes about 1 cup
The sweeter the fruit in a salsa, the hotter the chile has to be, and honey-sweet ripe mango is best matched with searing-hot habanero. But if habaneros are too hot for you, try substituting a minced serrano chile. I sometimes vary this salsa by including a couple of small mint leaves or a leaf of basil, minced and stirred in at the last moment.
1⁄2 ripe mango, peeled, pitted and diced into 1/4 inch pieces
1 tablespoon finely diced red bell pepper
1 tablespoon finely diced red onion
1⁄4 teaspoon very finely minced habanero chile
1 and 1/2 teaspoons fresh squeezed lime juice
2 teaspoons white vinegar
1/8 teaspoon salt
1 sprig cilantro, stemmed and minced
1/2 Roma tomato, diced into 1/4 inch pieces (optional)
1/4 teaspoon sugar (optional)
Combine all the ingredients in a bowl and taste. Season strongly; if the mangoes are not too sweet, you may want to add the 1⁄4 teaspoon of sugar. If you happen to have any leftovers, stir then taste and adjust the seasoning as desired before serving.
Serving Ideas: This classic salsa is good by itself, but it is a perfect complement to seafood of any kind. Try adding it to a green salad along with some diced cucumber and a light vinaigrette.
(* Reprinted with permission from Salsas and Moles, by Deborah Schneider, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC, Photographs copyright © 2015 by Maren Caruso)