Strawberry Mango Salsa

The Foodies' KitchenMarch 13, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Hot days outdoors or at the beach are approaching, so we have a recipe with a different twist you can serve at your next outing: Strawberry Mango Salsa. You can make this recipe ahead of time, as long as you keep it refrigerated. It’s a salsa for nachos, but instead of the usual tomato, onion and cilantro mix, this one is made with strawberry, mango and jalapeño peppers. The combination of sweet, spicy and salty is addictive!

Jalapeño peppers have different degrees of spiciness, but there is a way you can prepare them so everyone can enjoy this recipe. The heat is found mainly in the seeds and the veins inside the pepper, so by removing them you can significantly reduce it. To retain only the flavor, but get rid of almost all the spiciness, you can boil them in water for a few minutes (with the seeds and veins removed).

We found some great summer items at Almacenes Siman, like the serving bowl that has a built-in division for our salsa. It comes in vibrant colors, like this aqua one that pairs perfectly with the plastic pitcher and glass set we used. We loved the ombre color palette of the glasses and that they can be stacked on top of each other and fit neatly inside the pitcher. We also found small bowls that belong to the same line as the large one, which can be used for crudités or other dipping sauces.

Helga & Kitty

Strawberry Mango Salsa

Recipe from Damn Delicious
Yields : 4 servings

Ingredients:
1 jalapeño, seeded and minced
¾ cup strawberries, diced
¾ cup mango, diced
2 tablespoons red onion, diced
2 tablespoons chopped fresh cilantro
2 teaspoons honey
juice of 1 lime
salt and pepper to taste

Preparation:

To prepare the jalapeño pepper, you can do it two ways. If you like the flavor but want to reduce the heat: fill a small pot with water and bring it to a boil. Coat your fingers with oil before handling the jalapeños, to protect your skin. Cut the jalapeño in half, and take away the seeds and veins (or you may keep the seeds but they are extra spicy). Add it to the boiling water and let it boil for 3 minutes. Drain and pass it under running water to cool down. If you like your jalapeños hot, the way they are, just remove the seeds and veins, and dice.
Add the strawberries, jalapeño, mango, onion, cilantro, honey and lime juice, and mix until combined. Season with salt and pepper to taste.
Serve with your favorite neutral flavored nachos.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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