After traveling in Europe for two weeks, I was so excited to get back in the kitchen and cooking again! I know it seems weird, but it was really hard to find fresh fruits and vegetables in some of the cities I was traveling in, so the only thing I cooked abroad was scrambled eggs. You can expect a blog post soon about eating out and cooking while traveling.
I have to admit I can't take full credit for this salsa recipe. While in high school, I would visit my older sister in college (I lived in LA and she was in San Diego) and she made me a similar version of this salsa. The first time we made it we kept all the seeds and ribs of the jalapeno and MAN it was spicy! We were laughing because of how much our mouths were hurting but we couldn't stop eating it because it was so good. I've added a few touches to the recipe, but my sis definitely gets credit for the mango/avocado combo. I have to admit, writing this makes me miss her! She now lives in Santa Cruz, so I don't get to see her too often. Whenever we do get together, cooking is always something we do together. She was a vegan for many years and is an even healthier eater than me, so seeing the food she comes up with is always inspiring. I've learned a ton through her about super foods and eating what's right for your body.
This salsa is a bit time consuming simply because you have to chop everything, but it makes a huge bowl that will last you the week or that you can take to a party. It's so refreshing and the longer it sits, the more the flavors meld together. I know that some people hate cilantro, so if you're one of those people, simply leave it out of the recipe. You'll want to cut everything into similar sized pieces - about 1/2'' pieces. This will make it easy to scoop and get a few pieces of all the ingredients in each bite.
I peeled and sliced a small jicama to serve in place of tortilla chips. I used a mandoline slicer to create even slices, but you can easily just use a knife. You want the slices to be pretty thin, but think enough to hold dipping in the salsa. You could also just serve with tortilla chips if you eat corn or Siete Foods has grain free tortilla chips (I've yet to try them but have only heard great things).
4 vine-ripe tomatoes
1 small red onion
2 cloves garlic
1 bunch cilantro
1/4 tsp cumin
1/2 tsp sea salt
Optional: Jicama for serving with salsa
1. Slice the tomatoes, avocado, mango and red onion into uniform pieces, about 1/2'' square. Make sure to wash everything before chopping and place in large bowl
2. Cut the top of the jalapeno and slice down the center lengthwise. Depending on your heat preference, remove seeds and ribs (I kept the ribs for a bit of heat; you could keep the seeds for even more heat) and add to bowl.
3. Roll the lime on the cutting board to get the juices flowing and cut the lime in half. Squeeze both halves into the bowl.
4. Mince the garlic and add to bowl
5. Add the salt and cumin to the bowl
6. Finley mince the cilantro after washing and add to bowl
7. Mix everything and refrigerate for at least one hour.
Optional: If you're going to use jicama, wash and peel and then thinly slice. I cut mine in half, slice a small piece off the bottom to keep it stable on the cutting board and cut thin slices.