I have a lot of mango again because they were on sale at thisgrocery store that I went to. At 2 for 99 cents, they are a bargain compared to $1.60 +++ a piece at Pavilion's. I made this as an accompaniment to my baked porkchop with sinigang mix rub. The two was perfect together. This can also be used as topping for fish or chicken as well as a dip for chips. The only thing that i would change is to diced the mangoes finely if intended to use as a dip.
Salsa, not to be confused with the dance bearing the same name (whhahaha), means sauce and is Latin American in origin. In America, we are used to the salsa that has the Mexican and Central American influence and is usually made of tomatoes,onions, cilantro, jalapeno, and lime or lemon juice. Salsa though refers to a huge variety of sauce such as pico de gallo, salsa taquera, salsa verde, salsa negra, and guacamole to name a few. Salsa is traditionally blended using mortar and pestle producind a chunky sauce-like appearance. Blender has taken the place of mortar and pestle which has really taken a lot of the hard work.
This salsa is a variation which uses mango, tomato, shallots, cilantro, philippine chili pepper (I did not have any jalapeno), and a combination of lemon and lime juices. I used mangoes that are a little underripe so it is a little sweeter than the green ones with flesh that are firm compared to the soft texture of the ripe mangoes.The result is a slightly sweet and slightly tart flavor with a hint of spiciness.
1 mango, diced coarsely
1 tomato, diced
1 shallot, diced
a small bunch of cilantro, coarsely chopped
1 jalapeno pepper or 3 philippine pepper, chopped
1 Tsp freshly squeezed lime juice.
1 Tbsp freshly squeezed lemon juice
salt and freshly ground pepper, to taste
Mix all ingredients in a bowl. Let is stand in the refrigerator for an hour before serving.