Thank you Betty’s Organics for the fair trade Peruvian Mango, it was even numbered, which I appreciate and perfect for my salsa which I am serving with an Asian style steak salad tonight for dinner. Last weekend I had lunch at Toast, a fairly new restaurant in Novato, I sat next to a woman who ate an Asian style steak salad with a pile of noodles and sliced mango. It looked good, like something I would like to order next time. Then I remembered that I have my own mango and I can make a similar salad at home. I am going to use Napa cabbage, scallions, cucumber, red peppers, ginger, garlic, lime juice and canola or a light flavored oil, yet to be determined, depends on my pantry, for my salad. Don’t forget the steak, it’s marinating and I will get around to grilling it later. I want to share my salsa recipe because it is easy and good with everything, including tortilla chips.
1 mango, cut in cubes
1 Serrano chili, seeds and membranes removes, minced
1 scallion,white part minced
1 lime, juiced
1 teaspoon minced mint and cilantro
1/4 teaspoon fresh grated ginger
Sea salt and freshly ground black pepper to taste
Place all the ingredients together in a bowl and stir.
You will be very happy you made this recipe.