Mango Salsa

We’re back from Atlanta, and I have to say I missed it the instant I stepped off the plane here in Dallas. Where it was over 100°F. At almost ten o’clock at night. There is something wrong with this town.

Everything about Atlanta makes me want to move there. We went hiking a twenty minute drive from downtown.

We saw pandas. Including an adorable baby.

We went to the coolest aquarium ever. Seriously. Whale sharks and mantas and that’s not even close to all. (Also, I am unbelievably jealous of Mr. Making Bubbles In My Shot here. How fantastic would it be to dive in over 6 million gallons of water with manta rays and whale sharks?)

There were about 40 lionfish in this guy’s tank, but only he wanted his picture taken.

And then there was the food. Every restaurant we went to was simply and completely delightful. I can’t wait to try to recreate some of the things we had.

Before going on vacation, we tried to use up everything perishable in the apartment. We did a little too well, and ended up with very little fresh food the night before we left. Combine that with a garden dead from heat and we had to use packaged herbs and garlic as well. So this is probably the most bottles and cans you’ll ever see in one place on this site. For all that, this salsa was delicious. Mr. B thought it needed more chilies, and you could definitely add more if you like, but I found it perfect as it was. Too much chile would completely drown out the mango and black beans.

Ingredients (serves 2)

3 dried New Mexican chilies

1/2  of a 15-0z can of black beans, drained

4-5 large slices of mango (yes, fresh would be better.)

about 2 cloves garlic, minced

2 T cilantro, chopped (MUCH better fresh. Ours is dead.)

Directions

Cut the stems off of the chilies and shake out most of the seeds. Put the chilies in a pot of water and bring it to a boil. Simmer, covered, for 10-12 minutes.

Meanwhile, grill the mango slices.

Chop the mangoes into 1/2 inch dice.

Chop the chilies, too. Combine chilies, mangoes, and black beans in a bowl.

Add the garlic and cilantro.

Stir it all together.

To turn this into tasty, tasty tacos, take some pulled chicken.

Then fry some taco shells.

Fill the shells with chicken and salsa, and top with sour cream and some extra cilantro.

This salsa is the perfect combination of sweet and spicy. It would be very good on fish tacos or over rice, as well.

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