We started our Whole30 the day we left the Keys, but that doesn’t mean we indulged too much while visiting Captain Tom and Susan.  We spent most of our days eating fresh fish, caught right off the back of the Urban Renewal.  The last night of our visit, we decided to leave the fish to the Captain, but prep the rest of the meal ourselves, using fresh and local ingredients.  Enter Dallas’ on-the-spot creation – Summerland Mango Salsa.

The key to making fresh, light, delicious salsa can be summarized in two words… Vegetable. Chopper. Spending an hour dicing and slicing would discourage many from trying this recipe, but a kitchen tool that cuts your cutting time in half means more salsa and less time over the cutting board.   We  like this large sized chopper from Williams Sonoma.  It’s not very expensive ($30), and it does a great job turning large chunks of onion, tomato and mango into salsa sized pieces in one smooth movement.

Here’s the recipe below, but feel free to add your own ingredients – fruits, vegetables, herbs and spices to taste.  The beauty is that once you combine all these flavors, you literally cannot make a bad tasting dish.  And if you make a triple batch, it keeps in the fridge for at least a few days.  We threw our salsa on top of blackened mahi-mahi and yellowtail snapper on a bed of fresh Bibb lettuce, but this dish goes well with fish, chicken, steak, and even eggs.  Super fresh and Whole30-approved!

Summerland Mango Salsa

• 3 ripe mango
• 1 red pepper
• 1 orange pepper
• 2 jalapeno peppers
• 1 serrano pepper
• 1 anaheim sweet pepper
• 1 sweet onion
• 6 tomatoes
• 1/2 jicama
• 3 garlic cloves
• Lime juice (3 limes)
• 1 tbsp EVOO
• 1 bunch cilantro
• Cumin
• Salt and pepper

Chop mango, peppers, onion, tomatoes and jicama into small salsa-sized cubes, combine in a large bowl.  Mince or press garlic, add to bowl, mix.  Squeeze limes over bowl, add EVOO, and mix.  Season with cumin, salt and pepper to taste.  Add most of chopped cilantro and lightly mix just before serving.  Save some cilantro to top each individual dish.

Whole30 Recipe Book: Summerland Mango Salsa

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Course Salsa

Servings 1

Ingredients

  

1x2x3x

• 3 ripe mango
• 1 red pepper
• 1 orange pepper
• 2 jalapeno peppers
• 1 serrano pepper
• 1 anaheim sweet pepper
• 1 sweet onion
• 6 tomatoes
• 1/2 jicama
• 3 garlic cloves
• Lime juice (3 limes)
• 1 tbsp EVOO
• 1 bunch cilantro
• Cumin
• Salt and pepper

Instructions

 

• Chop mango, peppers, onion, tomatoes and jicama into small salsa-sized cubes, combine in a large bowl.  Mince or press garlic, add to bowl, mix.  Squeeze limes over bowl, add EVOO, and mix.  Season with cumin, salt and pepper to taste.  Add most of chopped cilantro and lightly mix just before serving.  Save some cilantro to top each individual dish.

Keyword mango

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