Logan is playing with a friend next door while Madeline enjoys her afternoon nap. That gives me a few minutes to tell you about one of my biggest food weaknesses: Chips and Salsa! And it’s not even so much the chips, though I do quite enjoy On the Border Chips. It’s so much more about the salsa for me, the chips are just the vehicle through which the salsa makes it onto my taste buds.
I craved Chips and Salsa when I was pregnant with Logan. It was the one craving that I had and an easy one to manage. I remember on occasion I’d take a spoon to the jar of salsa for a bite or two because we didn’t have any chips.
Last year I canned salsa, but I especially love a good, fresh salsa. I can’t wait for my tomato plants to be heavy with beautiful red, yellow and orange tomatoes that are waiting to be made into salsa. I’m not really a fan of the sweeter salsas though. I still like it to taste, well…salsa-y. I want the taste of cilantro and onion and garlic to parade through the juicy tomatoes. I love that fresh taste. I love that this recipe has all of those characteristics with the added bonus of mango for a little something different. A little sweet mixed with the savory, without making the salsa itself taste too sweet. YUM!
- 6 tomatoes, diced (these were fairly good sized tomatoes)
- 1 mangoes, diced
- 3 cloves of garlic, minced
- 1 small bunch of green onions, chopped
- 2 handfuls of cilantro, chopped
- 1 jalapeno, seeds removed & minced
- salt and pepper, to taste
- freshly squeezed lime juice
Prepare tomatoes through jalapeno. Combine all ingredients in a bowl and mix. Season to taste with salt and pepper. Squeeze the lime over. Enjoy with chips! Lasts refrigerated for up to 4 days – if you don’t eat it before then! Our’s only lasted 1 day.