1 ripe mango (not overripe), diced to ¼” or smaller
1-2 Serrano or jalapeño peppers (see below for how to choose), minced
2 oz. Pomp & Whimsy
½ bunch of cilantro
½ red onion, fine diced but not minced
Salt to taste
Dice mango. Set diced mango in a glass bowl and add Pomp & Whimsy, mango should be almost completely covered, so use a wide, shallow bowl. Allow to sit for 5 minutes. Strain off the Pomp & Whimsy (and save it, or better yet, sip it!). Use Serranos for a spicier salsa, jalapeños for a milder salsa (tip: for a “hotter” salsa, do not discard seeds and veins, for a milder salsa, remove seeds and veins and discard). Coarse chop cilantro leaves. Mince cilantro stems. Soak diced onions in cold water for 15 minutes. Drain well. Mix all ingredients using only half of your chiles at first. Add salt. Mix ingredients, taste and add more salt and/or chiles to taste.
If you’d like me to cook this dish, or another from the recipes here on my blog, go to www.chefandrealawsongray.com and book me for an In-Home Culinary Experience.