A recipe in honor of Big Papi
Red Sox
designated hitter, David Ortiz loves mango salsa. Here is a recipe I found
that's supposedly the one Ortiz makes. It's great with blue corn chips with
sesame seeds. YUM!!
Mango Salsa
Recipe
2 large ripe
mangoes, diced
2 large fresh
red Fresno chiles, roasted, stemmed and seeded
½ medium white
onion, chopped
½ cup fresh
cilantro, chopped
grated
zest and juice from 1 lime
Roast chiles over an open flame of a gas burner until
the skins blister and darken, being careful not to let the flesh burn.
Place
the roasted chiles in a zip lock freezer bag for 20
minutes to steam.
In the
meantime, put one of the mangoes on a cutting board and cut off a thick slice
as close to the flat side of the pit as possible. Repeat on the other side.
Score
the flesh on each slice in a ½ inch tic-tac-toe pattern being careful not to
cut through the skin. Repeat with the other mango.
Turn the
mango halves inside out so the mango flesh stands out away from the skin.
Carefully slice the diced mango off the skin into a bowl. Cut off the reaming
flesh from the pit, dice it and add to the mixing bowl.
Remove chiles from the bag. Carefully peel off the skins, cut off
the stems, then slit the chiles and scrape out the
seeds.
Chop the
white onion and cilantro. Add them to the diced mango. Chop the chile flesh finely and add it to the mixture in the bowl;
together with the lime zest and juice.
Stir
well to mix, cover and chill for at least 1 hour before serving. You can make
this mango salsa recipe ahead of time as it will keep for 2 to 3 days in the
refrigerator.
