The more I cook, the more adventurous I get. Need proof? Look no further than here and here. Last week, I’d bought a mango (total impulse buy) without any real idea of what I was going to do with it. Well, a week had gone by, and this mango was at the peak of perfect. It needed using NOW. Not tomorrow, not sometime over the weekend, but NOW. Hmm. What was I going to do with the mango?
I didn’t have all of the stuff I needed for the mango salsa I normally make, and since we were having pork chops, I didn’t really think we needed another protein. I decided to throw caution to the wind and just wing it. Lucky for us, I managed to come up with a winner! (Like they say, even a blind squirrel finds a nut every once in a while.)
I would have added a little chopped jalapeno, but since I didn’t have one on hand, that didn’t happen. (Which Andy was A-OK with, by the way. He seems to think I’m out to see how much heat he can handle. No clue where he gets that idea.) If you have the pepper, go for it. Make it even if you don’t have a jalapeno. It’s that good.
Mango Blueberry Salsa
1 mango, diced into half-inch pieces
1 tablespoon onion, finely chopped (pick your favorite, I used yellow because that’s what I had!)
1 teaspoon jalapeno pepper, seeded and finely chopped (if using)
Juice of half a lime
1/4 cup fresh blueberries, rinsed (used the ones from this week’s CSA!)
pinch of sea salt
3-4 basil leaves, sliced into thin strips
In a small bowl, combine the mango, pepper and onion. Add the lime juice and stir to combine. Add salt to taste and gently stir in the blueberries and basil. Let sit for 15-30 minutes to allow the flavors to meld.
Serve over pork chops, chicken or fish. (Or, eat it straight from the bowl, like Andy did when I asked him to taste-test it.) Store leftover salsa in the fridge.