Mango-Corn Salsa by Anna Russell This salsa has many tasty uses, so consider doubling the recipe. Salsa 1 ripe mango, cut in half, seeded and meat scooped out and chopped 1/4 small red onion, small dice 1/2 small (341ml/12oz) can corn, drained 2-1/2 tsp minced jalapeño NOTE: The heat in peppers is in the white membrane; remove it to reduce heat and bitterness. 1 TBS finely minced basil 1/4 tsp cumin 1/4 tsp salt and generous grind black pepper If you like extra kick, add a pinch of red pepper flakes. Make the salsa up ahead of time by simply combining all the ingredients. Keep covered in the fridge for an hour or a day to let the flavours meld. Stir before serving and adjust the seasonings, if necessary. Serving Suggestions Serve with tortilla chips, wedges of focaccia, or cheese quesadillas. It makes a great condiment for pork, chicken, fish, or duck. Grill slices of bread and top with the salsa & shredded cheese for a fruity bruschetta. Serve alongside grilled pineapple for a unique appetizer or dessert course. Spoon it on top of cream cheese or chèvre goat cheese and serve with crackers. Add it to a sandwich wrap with lettuce, tomato, and leftover shredded meat. Roll it up with your favourite fish in soft corn tortillas for tasty fish tacos served with guacamole. Make a great leftover “surprise” burrito with the salsa and any combination of last night’s rice, beans, grilled or steamed veggies, shredded/chopped pork, chicken, turkey, ham, or beef. Recipe for a tasty pizza inspired by the Ritz Deli North: Spread a homemade or store-bought crust with pizza sauce, strips of ham or shredded chicken, red bell pepper, and the salsa. Top with shredded cheese and cook in the oven or on a hot grill. It’s unbelievable good! Pair with Vidal, Spanish rosé, or King Brewery’s pilsner. RETURN TO THE RECIPES PRINTABLE

Mango Corn Salsa

Mango-Corn Salsa

by Anna Russell

This salsa has many tasty uses, so consider doubling the recipe.

Salsa

•1 ripe mango, cut in half, seeded and meat scooped out and chopped
•1/4 small red onion, small dice
•1/2 small (341ml/12oz) can corn, drained
•2-1/2 tsp minced jalapeño NOTE: The heat in peppers is in the white membrane; remove it to reduce heat and bitterness.
•1 TBS finely minced basil
•1/4 tsp cumin
•1/4 tsp salt and generous grind black pepper
•If you like extra kick, add a pinch of red pepper flakes.

Make the salsa up ahead of time by simply combining all the ingredients. Keep covered in the fridge for an hour or a day to let the flavours meld. Stir before serving and adjust the seasonings, if necessary.

Serving Suggestions

•Serve with tortilla chips, wedges of focaccia, or cheese quesadillas.
•It makes a great condiment for pork, chicken, fish, or duck.
•Grill slices of bread and top with the salsa & shredded cheese for a fruity bruschetta.
•Serve alongside grilled pineapple for a unique appetizer or dessert course.
•Spoon it on top of cream cheese or chèvre goat cheese and serve with crackers.
•Add it to a sandwich wrap with lettuce, tomato, and leftover shredded meat.
•Roll it up with your favourite fish in soft corn tortillas for tasty fish tacos served with guacamole.
•Make a great leftover “surprise” burrito with the salsa and any combination of last night’s rice, beans, grilled or steamed veggies, shredded/chopped pork, chicken, turkey, ham, or beef.
•Recipe for a tasty pizza inspired by the Ritz Deli North: Spread a homemade or store-bought crust with pizza sauce, strips of ham or shredded chicken, red bell pepper, and the salsa. Top with shredded cheese and cook in the oven or on a hot grill. It’s unbelievable good!

Pair with Vidal, Spanish rosé, or King Brewery’s pilsner.

RETURN TO THE RECIPES

PRINTABLE - MANGO CORN SALSA.pdf

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