You guys. Where did summer go? Somehow we’re here, at the end of August, and my Facebook feed is filled with photos of kids going off to their first day of school. I was shocked a few weeks ago when we were walking around Target and found that the whole back corner of the store was filled with school supplies. Between our traveling and shooting weddings every weekend this summer, the months have slipped past me and I barely noticed. If I woke up tomorrow and someone told me it was still April, I would honestly believe them.
We’re traveling in and around Chicago the next couple weeks and the chill in the air here is much more noticeable than it was back in North Carolina. There’s a distinct fall-ish feel which I really do love. That doesn’t mean that I’m ready to relinquish summer foods though. This recipe for mango salsa is one of our favorites to make in the summertime! It’s actually a recipe that my husband Tim created when we lived in Seattle several years ago. It was the perfect colorful dish to combat the dreary summer we had while we lived there.
This salsa goes great with chips, fish tacos, on top of a quesadilla, or even over grilled chicken. Try adding more jalapeño to give it more of a kick, and feel free to adjust the lime, sweet chili sauce, and cilantro to taste.
Mango Salsa
Ingredients
- 1 large ripe mango pitted, peel removed, diced
- 2 roma tomatoes diced
- 1/4 c red onion diced
- 1 small jalapeño seeds removed (optional), diced
- 1 Tbs sweet chili sauce
- 1/2 tsp salt
- Juice of 1/2 lime
- 1 Tbs fresh cilantro chopped
Instructions
- Combine all ingredients in a large bowl, let rest in the fridge for at least 30 minutes before serving.
- Enjoy with chips, on fish tacos, or over a quesadilla!