So I have over a week of my nice big house all to my self (well, it's pretty impossible to forget my cat) with Greg out and about on the job. As usual, I just can't coast in the kitchen. All it takes is a couple of bountiful bags of good fresh things from Trader Joe's and Whole Foods and I have to cook and bake, even just for myself. Even at lunch. Girl's gotta eat.
So Sunday was just a flat out gorgeous day. And it was about d*** time. Went to an awesome hot vinyasa yoga class and rolled right up into my first side crows ever. Ran my usual round of Sunday errands in my cute little Mini Cooper (also known as the sippy cup because even with good mileage, a ten-gallon tank needs filling too often) with the sunroof wide open. Walked up to Whole Foods to be greeted by a sassy display of $1 champagne mangoes and took a picture to share with Sara. We have a deep bond over the superior goodness of the champagne mango over the year-round ready larger variety. For us it's mainly a texture thing, the champagne mangoes are just really smooth. Anyway, as soon I entered WF there was a tasty grouping of samples: tomato salsa, mango salsa and guacamole. Logically, then I had to buy 10 mangoes and some nice sturdy red peppers that were also on sale so I could make some mango salsa for lunch. Mind you, I am the only one home. I have a new blender and I'm not worried any mangoes might go to waste. They can always become smoothies.
|chicken quesadillas with mango salsa|
3 or 4 ripe mangoes, diced
1/2 to 1 whole red pepper, cored and diced
1/2 red or sweet onion, finely chopped (optional)
1/2 bunch cilantro, cleaned, stemmed and leaves chopped
2 T pickled jalapeños, diced (optional)
juice of two small or one large lime, to taste
1/2 tsp kosher salt
Toss all ingredients together and taste for lime and salt. Store in refrigerator for up to 3-4 days.
|cutting around the large flat seed|
|scoring and scooping the mango fruit|