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BLACK BEAN & MANGO SALSA

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I bought a couple of Ataulfo mangoes with no particular plans for them.

Just a very few of the mango varieties out there:

Mango-Varieties-courtesy-of-the-National-Mango-Board

Then it turned out there was a baseball game on TV and we would need something to snack on. So I made Black Bean & Mango Salsa. It’s now my husband’s favorite dip for chips – better than guacamole or the tomato-based salsas and pico de gallos I’ve made in the past. I guess this could be filed under Caribbean, Mexican, or world cuisine.

Lots of chopping here, but this is a great way to practice mad knife skillz, since it’ll all be tumbled together at the end anyway. And speaking of chopping: I saw a food demonstration of how to efficiently chop garlic, and it works better than a garlic press. Use a large chef’s knife (a small paring or steak knife will not work) and salt. This video describes it all (until he starts flogging garlic in a jar, which is convenient but does not taste like fresh garlic).

BLACK BEAN AND MANGO SALSA

  • 2 small (Ataulfo) or 1 large (Tommy Atkins, Haden, etc.) mango, peeled and diced small
  • 1 Anaheim chili, roasted, peeled, minced (see this for the how-tos)
  • 1 Jalapeno chili, roasted, peeled, minced (as above)
  • 1 bunch cilantro, chopped
  • 5-6 fat garlic cloves, minced (do not be tempted to skimp on the garlic!)
  • 1 can (about 16 ounces) black beans, rinsed and drained
  • 1 small red onion, peeled and minced (about 3/4 cup)
  • 3 or 4 ripe tomatoes, diced small –  about 1 generous cup of chopped tomato (Romas are great for this, but other tomatoes work too – even cherry tomatoes if you don’t mind extra chopping)
  • juice of 1 fat lemon or 2-3 limes
  • 1 teaspoon cumin
  • salt to taste (if you did not use salt to mince the garlic)

Chop/prep everything and toss into a bowl as you go. Mix it up and let sit for about 20 minutes, then taste and adjust  seasoning (more lemon? More heat? More salt?).

Eat. Great with chips but also on tacos, chicken, pork chops, grilled fish, green salad, whatever.

P1010847

Variations:

  • Substitute peaches, apricots, nectarines, plums, or papaya for the mango.
  • Substitute other chilies for the Anaheim and Jalapeno.
  • Use raw minced chilies instead of roasting them.
  • Add fresh minced sweet basil.

And finally: I found this video and I have not tried it, but it looks like it would work. Just be sure to hold onto that glass (or use a plastic glass) because nothing is more slippery than a mango.

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2 responses »

  1. Ooooh, this sounds really, really good! May have to give it a whirl with some of my plentiful apricots!

    Reply

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