A couple of nights ago, I was unwinding while sprucing up the patio garden. Everything seems to be faring well given the weird weather that we’ve been experiencing in So Cal. Then again, my plants are used to “tough love” (read “neglect”) when school gets busy so they’re no strangers to surviving in harsh conditions.
However, my red bell pepper plants are not only surviving but thriving! In fact, they are downright perky due to the rains that we had a couple of weeks ago (please come back). Red bell peppers are easy to grow and one of my favorite foods to eat alone or mixed in with something else…..like Mango Salsa!
Mango salsa pairs well with fish (Salmon, Tilapia, Mahi Mahi, Halibut), chicken, pork tenderloin or just scoop it up with some chips!
- 1 1/2 cups (1/2-inch) diced mango
- 1/2 cup small diced red bell pepper
- 1/3 cup finely chopped red onion
- 2 tablespoons rice wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon minced jalapeno
- 1 tablespoon chopped fresh cilantro leaves
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- Salt and freshly ground black pepper
Place all the ingredients in a non-reactive medium bowl and stir to blend. Cover the bowl with plastic wrap and allow the salsa to macerate at room temperature for 30 to 45 minutes or chill up to 6 hours.
Yield: about 2 cups…so double it because you’ll definitely want more.
Variations: Add some diced avocado or slightly grill the mango.
Thinking about starting your own edible garden or adding to the one that you have? Check out this list of seed companies compiled by Greg Holdsworth at Vegetable Gardener.