Mango Salsa

A Southwestern-inspired dip

The southwestern United States has its own unique flavors and food traditions. A walk in the farmers market was something we as a family looked forward to. The aromatic flavor of roasted peppers welcomed us and encouraged even the not-so-enthusiastic to cook a dish or two. I came across Mango Salsa in this market and over the years I have learned to make a somewhat decent version of salsa after a trial and error basis. I couldn't help myself but add this salsa recipe even though grilling season has come to an end and Fall has begun. Let me know how it turns out for you!

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Ingredients:

• 1 ripe mango cut into bite-size pieces

• 2 poblano peppers

• a few sweet peppers of your choice

• 1/2 red onion finely chopped

• 1-2 serrano peppers cut into small pieces

• 1/2 tsp chipotle sauce

• 1/2 tsp cumin powder

• 1 tbsp fresh lemon juice

• 2 tsp oil

• 2 tbsp finely chopped cilantro

• salt to taste

Method:

1. Roast poblano and sweet peppers until skin is charred. I have used 2 each of red, orange, and yellow peppers.

2. Keep them in a bowl covered for 30 minutes before peeling the skin.

3. Cut them into bite-sized pieces and combine with the rest of the ingredients.

4. Mix well and let it sit for a couple of hours before serving as a dip with tortilla chips.