This is one of my favorite summer-time salsas. It’s got a good bit of heat, and I generally like it more with Jalapeños, but for a hotter variety try it with Habañeros instead. How large you chop the pieces isn’t too important since we’ll be using a food processor to get a good size. This recipe is best made in advance and let rest in the fridge overnight before consuming.
Ingredients:
- Small bag of potatoes – preferably mixed colors
- Avocado Oil (other high heat oils work too)
- Salt (table salt, fine ground)
- Pepper (preferably a grinder)
- Lemon (Optional but adds extra flavor)
- Ms. Dash
Equipment:
- Sharp chef’s knife
- Cutting board
- Large Baking Pan
- Large bowl – (Glass is the easiest to clean out the oil)
Optional Equipment:
- Aluminum Foil (Only to line the pan, non-stick is best)
- Salt and Pepper Grinders
- Zester (If adding lemon)
Process:
Step 1:
Destone and cut the mangoes into pieces and remove them from the peel. Place pieces in one of the large bowls.
Step 2:
Roughly chop and remove seeds from the following items, then place them in the bowl.
- Both red peppers
- Red onion
- 2 Jalapeños (or Habañeros)
- 1/2 the bunch of cilantro
Step 3:
Zest and juice both limes over the other items in the bowl.
Step 4:
Add salt and pepper to taste – the salt takes a while to dissolve, so start with just a large pinch then add more later if you want. (the above mentioned measurements are what I like best, but you may like more or less depending upon your tastes).
Step 5:
Place everything in the bowl into the food processor – if it doesn’t fit, then process it in batches, putting all the batches in a separate large bowl.
Step 6:
Let it sit in the fridge for at least an hour, but preferably overnight.
Step 7:
Enjoy with your favorite chips!