Here’s a heavenly salsa to make when tomatoes and mangos are at their best — the convergence happens mainly in July and August. Serve with tortilla chips as a stand-alone appetizer or as a condiment with Mexican or Southestern-style meals. Adapted from The Vegetarian 5-Ingredient Gourmet.
Makes about 2 cups (8 or more servings)
- 1 cup coarsely chopped ripe tomatoes
- 1 medium to large mango, pitted, peeled, and coarsely chopped
- 1 to 2 fresh jalapeños or other chile peppers,
seeded and minced, to taste
- Several sprigs fresh cilantro or parsley
- 1 to 2 tablespoons fresh lemon or lime juice, or to taste
- Pinch of salt
To prepare in a food processor: Combine all the ingredients in its container and pulse on and off until coarsely pureed.
To prepare by hand: Finely chop the tomatoes, mangos, jalapeños, and cilantro. Stir in the lime juice and add a pinch of salt.
Serve at once with tortilla chips as an appetizer, or as a condiment with meals. Store remaining salsa in an airtight jar and use within two days.