Salsa, a wonderful accompaniment to many meals and often overlooked here in the Midwest. There are many kinds of salsa from the traditional tomato-based salsas we are familiar with at our favorite Mexican restaurants to fruit-based and corn-based.
Remember salsas are not only for devouring with chips. There is a whole world of salsas that can be eaten with chips or, better yet, served as an accompaniment to the likes of chicken, pork, seafood and on and on.
We get sort of tired of chicken, pork or seafood in the same old ways we eat it every time we make it. Adding a salsa to the dish really spices up the flavors of the proteins and adds another whole dimension of nutrition to your meal.
The following recipe would be great on some sautéed or blackened seafood. The sweet acidic flavors of the fruit and citrus give a fabulous compliment and contrast to a seasoned filet of tilapia or catfish, (or walleye, or trout, get my meaning?).
2 ripe mangos, peeled seeded and small dice
½ cup cucumber, small dice
2 red bell peppers, seeded & remove ribs, small dice
1 med. red onion, small dice
¼ cup fresh cilantro, chopped
2 serrano chilies, remove seeds & ribs, minced
1 tsp lime zest
1 tbl lime juice
Salt to taste
Combine all ingredients, toss well.