This recipe doesn’t have specific measurements that way you can adjust it as you like. I just sort of threw it together the other day because I wanted something flavorful and the only thing I needed to buy was the mango.
I used this salsa to top some wild caught “Dover sole” the other day – it probably wasn’t actually “Dover sole” but in fact some type of flounder; it was a bit too cheap to be true “Dover sole” but I don’t know enough about fish to really be able to tell the difference. Either way, it was really good.
Onion, sweet yellow
Time: 10 min
Makes: 1 pint, approx.
1. Dice the mango into small chunks; putting it into a pint sized Mason jar as you go. Dice enough mango to fill roughly 2/3 of the jar.
2. Dice the onion into small chunks; putting it into the Mason jar on top of the mango. Dice as much onion as you’d like, for me it was just under ¼ of the onion.
3. Mince the pickled jalapenos and place them on top of the onions and mango. I ended up with about 2 tbsps, but I really like pickled jalapenos. I also added a couple of tbsps of the jalapeno juice to the Mason jar.
4. Mince the cilantro and place it on top of everything else in the Mason jar, again it was roughly 2 tbsps.
5. Then spoon 1-2 tbsps of lime juice on top of everything.
6. Place the lid on the jar and shake everything up! You can use it right away, or you can put it in the fridge to use later. I think the flavors come together a bit more after it’s been in the fridge for a little bit.