Mangoes are in season now and we’ve been getting a bunch of them for great prices lately. We also lucked into a fresh, ripe pineapple so I decided to try making a fruit-based salsa. It came out beautifully!
It’s hard to believe when a salsa I create from scratch comes out so nicely that just a couple of years ago I couldn’t make a salsa if my life depended on it.
So, we decided to make a bunch of different components that we would normally put into a tortilla salad and used our freshly baked Tortilla Chips on the side. I think the only thing that might be missing is some shredded twice-cooked chicken. (Leftover chicken, like from a rotisserie chicken, shredded and sprinkled liberally with different spices like cumin, oregano and garlic powder, then lightly fried in a teensy amount of oil to brown it up.)
Did you know you can freeze avocados?
Just mash a ripe avocado or dozen, combine with some lemon or lime juice (as if making guacamole), add salt and pack the mash into silicone muffin cups. Freeze until solid then remove from the cups and place in a freezer bag. Works great for guacamole, random lunchtime tacos and adding to salads like this.
Mango-Pineapple Salsa [printable recipe]
- 1 ripe mango, seeded and diced
- 1/2 ripe pineapple, cored and diced
- 1 jalapeno, seeded
- 1/4 c cilantro, minced
- 1/2 white onion, finely diced
- 1 – 2 tbsp lime juice
- 1/2 tsp cumin
Combine all, allow to rest for at least 30 minutes.
Citrusy Black Beans [printable recipe]
Adapted from a recipe in Cuisine at Home
- 1 can or 1 1/2 c cooked black beans (or any variety/mix you prefer)
- 1/4 cup orange juice
- 3 cloves garlic, crushed
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp lard
- salt and pepper
Over moderate heat, heat lard in a nonstick skillet. When hot, add garlic and spices then cook for 2 minutes. Add beans and orange juice. Cook, stirring occasionally, until juice is evaporated and beans are thick.