My favorite thing about this salsa is how versatile it is. It can be used to top some crunchy tortilla chips, add a little zing to your tacos, slathered on a breakfast burrito, or even eaten by itself with a spoon. I’ve been known to do this for “taste testing purposes”.
Homemade salsa tastes so much more bright and refreshing that the stuff that you buy in a jar at the supermarket because it hasn’t been sitting there on the shelf soaking in preservatives for God knows how long. Don’t get me wrong, I live on sriracha and cholula, but with straight up salsa, fresh is the way to go. Plus when your friends ask “This is so good! Where did you get it?” you can happily respond “Oh, I just whipped it up this morning” or something totally casual along those lines. I ain’t got nothin’ against a humble brag when it comes to food.
Makes about 2 heaping cups of salsa.
- 4 ripe mangoes
- 3 heirloom tomatoes
- 1/4 cup cilantro leaves
- 1/4 red onion
- 1 jalapeño
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 1/4 tsp paprika
- salt + pepper to taste
Peel mangoes, remove pit, and slice into chunks. Slice heirloom tomatoes into large chunks. Mince cilantro and finely dice red onion. Slice jalapeño down the middle and remove seeds. Finely dice. Combine all ingredients in a large bowl and stir to combine. Let sit for about 15-20 minutes before serving to let the flavors meld.
Serve with chips or on top of your tacos!