Gardening season is upon us! Yesterday I headed down to our neighborhood nursery, which happens to sell only organic plants and natural growing supplies. Pure heaven! I exercised such restraint and walked away with only organic potting soil, a small jalapeño pepper plant, and herb seeds (basil, cilantro, mint). This year I will be gardening mostly over at Luther Burbank’s house.
In honor of our darling pepper plant, I thought I would share with you one of my favorite jalapeño dishes. It’s super simple, very versatile, and just delicious.
Spicy Mango Salsa
Adapted from Peter Berley’s Fresh Food Fast
- 2 ripe mangos or 1 bag frozen mango, peeled and diced
½ cup chopped cilantro, plus additional for garnish
3 tablespoons freshly squeezed lemon, lime, or orange juice
3 tablespoons minced red onion (we tend to use more!)
1 jalapeño pepper, with seeds, minced
1 ¼ teaspoons extra-virgin olive oil
Pinch of coarse sea salt
In a medium bowl, combine all of the ingredients; mix to combine. Serve with black beans, enchilada casserole, on top of nachos, with seared fish or tofu, or whatever else sounds good to you!
Looks wonderful!