Freshest Mango Salsa
By Chef Jill Aker-Ray
2-3 firm, ripe tomatoes-cored and diced
2 mangoes- pitted, peeled and diced (peaches make a great alternative)
I orange, yellow or green bell pepper ( I like a combination of all three)-diced
1 Vidalia or red onion-peeled and diced
2-4 cloves garlic-finely diced
1 jalapeño-finely diced, seeds and membrane removed (optional)
1 lime-zested and juiced
i bunch cilantro-chopped (about 3 TBSP.) or other herb
kosher salt and freshly ground pepper-to taste
1 TBSP. extra virgin olive oil-optional
Rinse all fruit/vegetables thoroughly. To make the salsa quickly and easily, use your food processor to dice vegetables/fruit EXCEPT for Mango or Peaches and cilantro (using pulse button-to control extent of the dicing). Do this with each ingredient and remove to a large mixing bowl)
Then, zest the lime into bowl, cut lime in half and squeeze all juice into bowl. Add chopped cilantro, salt and pepper to taste and allow flavors to meld for 30 minutes or longer. Store in refrigerator up to one week.
Enjoy with tortilla chips, over grilled fish or make a quick gazpacho by slightly pureeing and topping with sour cream or greek yogurt and sliced avocado.