“Salsa is a combination of raw, cooked, or partially cooked ingredients that are blended but not cooked together,” says Mark Miller, author of “The Great Salsa Book.” The ideal salsa is balanced, he adds. “Salsa ingredients are like notes you can hear distinctly…. Nothing should dominate too much; accents are fine, but avoid extreme accents.”
Inspired by Cinco de Mayo festival celebrations last weekend, I’ve prepared a Mexican mango salsa following the traditional mango salsa recipe. But I’ve replaced the black beans with grilled fresh corn. Striking colors and exotic flavor blends of mango, corn, chillies make this salsa a dramatic dish to behold and to taste.
Recipe:
1 ripe mango – peeled and finely cubed
1 fresh corn – grilled and the kernels sliced
1 medium red onion or shallot – finely chopped (and washed in water)
2 to 4 green chillies – minced
Few sprigs of cilantro – finely chopped
1 lime – juice squeezed and
¼ teaspoon of salt or to taste
Toss them together and serve with tortilla (corn flour) chips.
Mango Salsa, Corn Chips and Cumin-Salt Flavored Lemon Soda
A Refreshing Snack for Stephanie’s Garden Party
Salsa quote: Source
hi,
lovely pic..appetizing and appealing to the eye.
Indira replies:
Thanks Saritha.
Comment by saritha — May 8, 2006 @ 10:47 am
Neat pictures as usual Indira. Good recipe too. I did try two recipes from the Jihva for Mangoes and both of them turned out good. I will post the pics on my blog sometime this week!
Indira replies:
Thanks LC.
That’s wonderful, I will certainly check your blog for updates and am curious which recipes got your attention.
I’ve also plans to try some of the recipes from Jihva event.
Comment by Luv2cook — May 8, 2006 @ 10:57 am
The mangoes that we get here are best for salsa isn’t it ! i somehow dont like them for indian curries and sweets.
ANd hey the pcitures of the salsa are fabulous 🙂
Indira replies:
Yep, Mexican mangoes are perfect for salsa, they can hold the shape without going all mushy.:)
Thanks Priya.
Comment by Priya — May 8, 2006 @ 12:29 pm
Good pictures as usual. Is this the way u celebrated Cinco de Mayo? 🙂 As usual the recipe is great with “Indira” touch. Btw, yest I wanted to try something with Bottle Gourd and since you had mentioned that ur recipe would go well only with rotis I decided to try it the way you make with ridge gourd – with milk and coconut chilli paste. That ridge gourd recipe is our fav from the time I tried it. So now with bottle gourd also I must say it came out good 🙂
Indira replies:
The choice to prepare it was certainly inspired by Cinco de Mayo. 🙂 Thanks KG.
Really, see I’ve never tried bottle gourd like that. Sounds wonderful, certainly will try and thanks for sharing.
Comment by Kerala Girl — May 8, 2006 @ 12:45 pm
Hi Indira,
Iam also having these corn chips with me from a mexican store and by tasting a sample, I really like that salsa .
I tried with corn ,onion ,tomato and greenchillies. By adding mango pieces it tastes really good. Nice! Lemon Soda Nice!
Vineela
Indira replies:
Thanks Vineela. They are no cook, easy kind of snack, aren’t they? I like salsa and corn chips combination. Mangoes bring sweetness to otherwise ordinary salsa.
Comment by vineela krishna — May 8, 2006 @ 12:49 pm
I like your site so much and the way you present all dishes.I have seen many blogs with recipes while browsing your site which eventually inspired me to make one past weekend.
I didn’t have recieps on my site yet but will sure start this week and let you all know.
Can you please add my link in your food-blogs links list.
Thanks
Smitha
Indira replies:
Congratulations on your blog.
Don’t worry about the links, if your content is good and interesting, other bloggers will add links to your site, you don’t even have to ask for it.
Comment by Smitha — May 8, 2006 @ 3:13 pm
Hi,Indira
nanu chasanu tinnanu chala bagundi,nenu tomato ,black chick pees kuda vesanu.
Thanks
yamini
Comment by yamini — May 9, 2006 @ 10:45 am
Indira: So, the mango specials are going to continue through May? Excellent spread!
We just brought our first Mangoes of the season only yesterday 🙁 I also made sure I brought back some unripe mangoes to try your Mango rice. Very delicious and quick meal.
Comment by garammasala — May 9, 2006 @ 1:36 pm
Thanks for the lovely entry Indira! This is sure gonna rock the Picnic! 🙂
Comment by Meena — May 10, 2006 @ 12:26 pm
Really Indira..how could you let this loose on an unsuspecting populace? This is food porn at its most tasteful:) Any tips on grilling the corn on an electric coil stove.
Indira replies:
You are too kind!:)
Thanks Janani.
For this recipe, I didn’t grill the whole corn but I cut the kernels from fresh corn and sauteed the kernels in an iron skillet for about 5 to 10 minutes on stovetop. The result was almost the same.
Comment by Janani — May 13, 2006 @ 10:27 am
I am drooling already. This goes in my list of recipes to try this summer. Indira, I have been trying quite a few recipes from your site, and you have never let me down! You totally rock!
Nee
Comment by Nee — June 1, 2006 @ 5:55 am
Hi Indira: Made this for a barbecue party last evening. Great recipe..Truly international flavour profile since everyone at my party-white, brown, yellow 🙂 loved it.
I made roasted red pepper hummous as well. And took blue corn chips to go with either.
So glad to read the good review Janani. Red pepper hummus too? Yum!:)
Love to see photos of salsa at Mahanandi flickr pool.
-Indira
Comment by Janani — June 21, 2008 @ 7:22 am