Homemade Mango Salsa

March 19, 2014

If you ask anyone that knows me, they'll tell you that my favorite 'food group' is a dip. Any kind of dip. Everything you eat needs some kind of dip. It's just better that way. Crackers for instance go with cheesy dips.  French fries? A combo of equal parts mayonnaise, mustard, ketchup (don't judge until you've tried it). Chips? There's too many dips that go with chips to name. Wings? Chicken fingers? Celery? Carrots? Potato skins? Ranch dip.

My husband and I went to San Diego last fall, and we ate at this amazing little restaurant in the Gaslamp Quarter. It was my first time trying mango salsa. The concept sounded nice, but I was skeptical of a fruit with things like onions and peppers. It could go either way: really good or terribly bad. It was delicious. So much so that I had to have more...and I took a mental list of everything in it so I could try to recreate this amazing new dip in my life.

Just look at those colors together!

Dig in! Dip away!

This is so easy to make. It's perfect on tortilla chips, and would also be amazing on fish or chicken. I foresee this being a new staple in my kitchen this spring and summer.

Homemade Mango Salsa

2 mangoes, diced
1/3 cup red pepper, diced
1/2 cup onion, diced
1 tsp lime juice
2 tsp olive oil
1/2 tsp white wine vinegar
2 tsp cilantro
salt and pepper to taste

Combine all ingredients in a bowl, stir together. Place in refrigerator for at least 30 minutes to marinate. Serve chilled.