How Did You Cook That

How Did You Cook That

Chicken and Sausage Gumbo

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Chicken and Sausage Gumbo

I started making gumbo many years ago, when I lived in New Orleans. My first attempts were simple, basic, utilizing canned broth and the cheapest sausage I could find on sale that week. Today my gumbo game has evolved beyond the days of a quick Wednesday night dinner.

I’ve mastered the art of patience to make a rich chocolate brown, buttery, nutty roux. I’ve put a sweet spin on my Cajun holy trinity and learned that a long, slow simmer delivers a deeply satisfying pot of Louisiana Gold. I’m still discovering subtle nuances of Louisiana cooking, but for now, I call this hearty stew “pretty darn superb”.

Chicken and Sausage Gumbo
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Chicken and Sausage Gumbo

Authentic New Orleans Gumbo. Slow-cooked and simmered for hours; it pairs perfectly with warm French bread and a crisp wedge salad. Don't forget to open an icy cold bottle of Abita Beer to go along with it.
Course Dinner, Lunch
Cuisine Cajun
Keyword Gumbo, Soup
Total Time 3 hours 30 minutes
Servings 8

Equipment

  • Large stock pot

Ingredients

  • 4 medium boneless, skinless chicken thighs
  • 1 pound andouille sausage, slice link in half down the center lengthwise, then cut into half round pieces
  • 1/2 cup vegetable oil
  • 1/2 cup all purpose flour
  • 2 cups brown onion, diced
  • 1 cup red pepper, diced I use red pepper instead of green for my trinity. It adds a wonderful sweetness to the gumbo
  • 3 medium celery stalks, diced
  • 4-5 large garlic cloves, minced
  • 1/3 cup green onions, chopped
  • 1/2 tsp cayenne pepper, plus more if you’d like
  • pinch red pepper flakes
  • 4 sprigs fresh thyme or about 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 Tbsp Kosher salt
  • 1 tsp fresh black pepper
  • 10-12 cups chicken stock
  • 2 Tbsp Better Than Bouillon (chicken or vegetable)
  • 1/4 cup fresh parsley, chopped
  • 2 cups cooked white or brown rice

Instructions

  • In a large stock pot, brown the chicken thighs, skin down, to render all the fat into pan.
  • Remove chicken from pot. Remove skin and cut into 1 inch pieces. Brown sausage in the stock pot with chicken fat.
  • Remove browned sausage and make a roux.
  • Add 1/2 cup oil and 1/2 cup flour to pot.
  • Stir continuously on medium heat, scraping up browned bits from bottom of pan, for about 25 minutes until roux is the color of milk chocolate.
  • Add chopped vegetables and garlic to stock pot. Saute until soft and translucent.
  • Add chicken stock, Better Than Bouillon, thyme, bay leaves, cayenne, red pepper flakes and black pepper to pot.
  • Add sausage and chicken pieces back into pot.
  • Simmer over low heat for 1 1/2 - 2 hours.
  • Add in chopped green onions. Simmer another 20 minutes.
  • Ladle gumbo into bowls of rice.
  • Serve hot with crusty French bread and a crisp wedge salad.

Strawberry Rhubarb Galette

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Strawberry Rhubarb Galette

The first time I saw a galette prepared was on a show with Martha Stewart. Of course, Martha just rolled out this simple, rustic flat tart in no time. All the while calling it a galette. A what? It sounds so…FRENCH, doesn’t it? 

A galette is a French pastry similar to a tart or a pie. It’s essentially pastry dough wrapped over a filling made from fruit, sugar, and butter. No pie pan required; just a flat baking sheet or stone.  This strawberry rhubarb galette really is as simple as Martha Stewart made it look on camera.

Every spring food blogs picturing beautiful galettes pop up all over the internet.  I love how rustic and golden brown they look. Oozing with juicy fruits of all kinds. This particular recipe uses strawberries and rhubarb, but any fruit that you have in season will work perfectly. The crust, or “pate brisee”, is quick to make. It can be made ahead and keeps in the fridge for up to 3 months.

A rustic fruit galette is the perfect treat to make when you have more fresh fruit than you know what to do with. Easy, delicious and decadent served on a warm day topped with a scoop of homemade ice cream.

Strawberry Rhubarb Galette
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Strawberry Rhubarb Galette

The recipe for the galette crust is adapted from Martha Stewart's Pate Brisee. It is a great one to have on hand for most of your quick pastry recipes. The fresh fruit is just "icing on the cake".
Course Dessert
Keyword Baking, fruit, Pastries
Total Time 1 hour 15 minutes
Servings 8

Equipment

  • Baking Sheet
  • Parchment Paper
  • Food processor

Ingredients

Pate Brisee - 1 Pastry Crust

  • 1¼ cups all-purpose flour
  • 1 tsp salt
  • 1½ tsp sugar
  • ½ cup unsalted butter 2 sticks, chilled and cut into small pieces
  • 3-4 Tbsp ice water

Fruit Filling

  • 1½ cups sliced strawberries
  • 1½ cups rhubarb cut on the diagonal into 1 inch pieces
  • ¾ cup granulated sugar plus extra for dusting crust
  • 1 egg beaten
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp lemon zest
  • 3 Tbsp rolled oats

Instructions

Galette Dough

  • In a food processor, combine flour, salt, and sugar. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
  • With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  • Form dough into a ball. Flatten ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Fruit Filling

  • Mix together sugar, salt, lemon juice and lemon zest. ( 1 or 2 Tbsp of bourbon or Grand Marnier are a delicious option here, if you like)
  • Leave the fruit to macerate in the sugar for about an hour.
  • Drain the liquid and reserve.
  • Stir the vanilla into the fruit.
  • Roll out the cold dough on a lightly floured surface. Roll into a large, round-ish circle about ¼ inch thick. Do not worry if it's not perfect.
  • Preheat the oven to 350°
  • Line a baking sheet with parchment paper.
  • Place dough on the baking sheet and sprinkle bottom of with rolled oats. (The rolled oats will absorb the fruit juice so you will not have a soggy crust.)
  • Spoon the fruit into the middle of the dough leaving a 2-inch border. Fold the edges into the center and over the fruit.
  • Brush folded dough with the egg wash. Dust with about a tablespoon of sugar and bake for approximately 45 minutes, or until the center is bubbly and the edges of the crust are golden brown.
  • While the galette is baking, take the reserved juices and heat in a saucepan until very thick.
  • Remove the baked galette from the oven and drizzle with the reserved syrup.
  • Serve warm, or room temperature.
  • Galettes are completely adaptable. Simply swap out the strawberries and rhubarb for any fruit that is in season.
    Blueberry Galette

Grilled Salmon Tacos

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Tacos Salmon Seafood

In my kitchen I can usually gather up enough ingredients from the pantry and fridge to throw together a feast of tacos. Corn or flour tortillas are a staple in my cupboard. Onions and cilantro grow in my garden and the rest of the ingredients are a wild card. For this recipe, sprinkle spices over salmon fillets and grill in a skillet. Assemble salmon in a warmed tortilla with onions, cilantro, cabbage or lettuce and any other fresh veggies that you have on hand. Tacos are the perfect food and are all about personal preference. Add what you like and what you have on hand. Own it.

Grilled Salmon Tacos for Dinner Tonight
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Grilled Salmon Tacos

Grilled salmon tacos with onions, cilantro and sriracha aioli
Course Dinner, Lunch, Main Course
Cuisine Global
Keyword Grill, Salmon, tacos
Total Time 30 minutes
Servings 4

Ingredients

Tacos

  • 12 small corn or flour tortillas
  • 12 ounces salmon filet, fresh or frozen
  • 1 can black beans I like Trader Joe's Cuban Black beans because they're full of onions and spices.
  • 3 small limes, cut into wedges
  • 2 medium ripe avocados (optional)
  • 1 small head of cabbage, shredded Use red or green cabbage, pre-shredded or combined in a bag. Don't over-think it, you just need something crunchy.
  • 1 small red onion, finely diced
  • 1 bunch fresh cilantro, chopped and stems removed
  • 2 Tbsp corn or canola oil

Aioli Taco sauce

  • 1 Tbsp spicy brown mustard Use whatever you have. Coarse grain, dijon.
  • 3 cloves garlic, minced
  • 1/2 cup good mayo
  • 1 Tbsp sriracha
  • 1 Tbsp chili garlic sauce
  • 2 Tbsp Favorite Salsa or Taco Sauce Whatever you keep in your fridge will work.

Instructions

  • Pre-heat oven to 400°.
  • Mix together all the ingredients for aioli taco sauce. Season to taste adding more sriracha, garlic, salsa, salt and pepper to your liking. Set aside.
  • Heat 2 Tbsp oil in a large oven-safe skillet.
  • Sear salmon filet for 3 minutes on one side, then turn and sear for 2 minutes on the other side.
  • Put the skillet of salmon in the oven for 7 minutes or until the salmon is tender and flaky inside.
  • While salmon is baking, heat black beans in a saucepan on the stove.
  • Remove salmon from oven and flake it. Set aside with beans and veggies to assemble tacos.
  • Heat tortillas over a burner on the stove, in skillet or pan or in a tortilla warmer
  • Fill warm tortillas with salmon, black beans, chopped veggies, cabbage and avocado (if using) and drizzle the whole thing with the aioli taco sauce that you made at the beginning. Squeeze a little lime juice over the top of each.
  • Serve with tortilla chips, salsa and guacamole

Baked Irish Oats with Cream

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Oatmeal Steel Cut Oats

Adapted from NYT Cooking recipe contributor, Melissa Clark, this baked Irish oatmeal is a serious home run. The aroma and creamy texture are like a southern-style rice pudding. For that reason this oatmeal is almost like eating dessert for breakfast.

Your mouth will water when you pull these oats hot from the oven. Farm fresh butter, golden cream and caramelized sugar make this is a decadent breakfast or brunch treat.  The recipe calls for toasting the oats in butter before baking them. This gives them a wonderful nutty flavor and aroma. Vanilla, fresh-grated nutmeg, cardamom and cinnamon add flavor and depth making this baked oatmeal a true crowd-pleaser

Oatmeal Steel Cut Oats
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Baked Steel Cut Irish Oats with Cream

Baked Steel Cut Irish Oats with Cream
Course Breakfast, Side Dish
Keyword Baking, Cereal, Oatmeal
Total Time 1 hour 30 minutes
Servings 4

Equipment

  • 3 Quart Baking Dish

Ingredients

  • 3 1/2 Tbsp salted butter or vegan butter (I like Miyoko's and Earth Balance) plus extra for greasing baking dish
  • 3 1/4 cups boiling water
  • 1 cup steel-cut oats
  • 1/2 cup heavy cream or coconut cream for a scrumptious vegan alternative plus more for serving
  • 1/2 cup coarse Demerara sugar or brown sugar
  • 1 tsp fresh grated nutmeg
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp Kosher salt

Instructions

  • Heat oven to 375 degrees. Butter a 3-quart round or square baking dish.
  • Cut 1 Tbsp butter into small cubes, and put them in the refrigerator until needed.
  • In a large skillet, melt remaining 2 1/2 Tbsp butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the nutmeg, cardamom and cinnamon, and sauté for another minute, until fragrant. Spoon oats into the buttered baking pan and stir in the boiling water, cream and salt. The mixture will be very soupy.
  • Bake oats for 40 minutes, then give them a stir. They should still be a bit soupy. Sprinkle sugar all over the top of the oats. Toss in cubed butter pieces. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
  • Sprinkle oatmeal with toasted pecans, bananas or flaky sea salt, if you like. Serve oats with cream and sugar on the side.

Notes

I assembled these oats the night before, mixing all of the ingredients together up through step 3.
Refrigerate oat and cream mixture overnight. In the morning put baking dish of oats in 375 degree oven and bake for an extra 10 minutes than the recipe says.

Vanilla Spiced Overnight Oats

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Overnight Breakfast Oats

Got oats? Then by all means, you need to make a batch of overnight oats. This creamy all-in-one meal is healthy and delicious requiring only a few simple ingredients. Overnight oats are quick, easy, delicious and are perfect for breakfast or a quick snack during the day.

Overnight Breakfast Oats
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Vanilla Spiced Overnight Oats

Quick and easy breakfast or snack made by soaking rolled oats in liquid overnight.
Course Breakfast, Snack
Keyword Cereal, Grains, Oatmeal
Total Time 10 minutes
Servings 2

Equipment

  • Jar or container with lid

Ingredients

  • 1/2 cup oats
  • 1/2 cup non-dairy milk (cashew, almond, macadamia, etc.)
  • 1 Tbsp maple syrup
  • 1/2 Tbsp chia seeds
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon or nutmeg

Instructions

  • Add the 6 ingredients to a jar or bowl.
  • Give the mixture a few stirs to make sure the oats are fully immersed in the milk. Then, cover and leave in the refrigerator overnight to let the oats soften and flavors meld.

Notes

Overnight oats can be prepared up to 2-3 days in advance.
I eat my overnight oats cold but you can warm them on the stovetop or in the microwave if you prefer.
Use this recipe as your base and then change up your toppings and add ins for endless variety.
A few Mix-In Ideas:
Peanut butter or almond butter, toasted pecans or almonds, fresh fruit and berries, coconut yogurt, chocolate chips

The Great Outdoors (A Basic Pantry List)

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Camping

Give Me A Tent

It’s no secret that I love camping. In a tent. On the ground. In the wilderness. Away from the chaos and overwhelm of the daily human experience.

It’s liberating to have no agenda, no distractions, and no connectivity for a day, a week, or, if you’re like my kids, all summer long. All my kids are serious campers too. I love camping with them and swapping recipes and tips for future campfire meals. One of my favorite challenges of camping trying out a brand new kitchen, of sorts.

Getting There

The week before a camping trip I totally throw myself into the challenge of creating a non-traditional camp menu and that sometimes includes gourmet meals. It doesn’t make sense to me to compromise and subject myself to bland and boring canned food. Or packaged deli stuff loaded with preservatives. Not while I’m hanging out in the toolies trying to escape the trappings of society.

Some Helpful Tips

I’ve fine-tuned my cooler packing/bear box packing situation. I’ve learned over the years that a load of veggies will feed you through a couple of weeks in nearly any remote outpost. And veggies need little or no refrigeration. The key is to leave the meat and dairy products behind in your refrigerator back home.

A trick to keep your cooler cool is to refill used plastic bottles with water and freeze them before a trip. Drop them into the cooler instead of bags of ice to keep everything nice and chilled. The bottles take a long time to thaw and they don’t leave a pool of water in the bottom of the cooler. After they melt use the water inside them for washing and anything else around the campsite.

I also keep a zippered lunch bag stocked with salt & pepper, dried herbs and spices, in my camp kitchen box. When I get home from the trip I take inventory and refill the lunch bag with fresh spices so it’s ready to go for the next camp out.

For the most part, I’ve found that my go-to pantry list works well whether I’m in the mountains or at the lake and can stand up to any season or weather. Importantly, you don’t need to pack a bulk load of food like you’ve just come back from a binge at Costco. On the contrary, just pack the amount you’ll need for the time you’ll be in the wild. The dried items pack down really small and the herbs and spices take up very little room.

Now Go Get Your Groceries

Take a minute to think about how long your favorite pantry items last at home. Then you can begin putting together a menu and shopping list. Think grab-and-go snacks and meals to assemble and get you far from home and out of town in no time.

So here it is: my personal grocery/pantry list for camping trips. Have fun out there.

  • Potatoes
  • Carrots
  • Apples
  • Broccoli
  • Zucchini
  • Mushrooms
  • Peppers
  • Bananas (For stuffed bananas roasted over the fire)
  • Avocado (Use to replace mayo or other condiments that might spoil without refrigeration.)
  • Dried fruit (raisins, dates, cherries, cranberries)
  • Nuts
  • Oats
  • Granola
  • Rice
  • Flour
  • Pasta
  • Tortillas
  • Lentils
  • Beans
  • Onions
  • Garlic
  • Shallots
  • Lemons
  • Canned tomatoes
  • Salsa
  • Non-tender herbs (rosemary, mint, dried oregano, dried thyme)
  • Nut butters
  • A bag of chocolate chunks
  • Mini marshmallows
  • Nut milks, coconut milk (for soups and coffee creamer)
  • Liquid eggs (great for pancakes and work better for me than soggy egg cartons)
  • Baking powder
  • Honey
  • Maple syrup
  • Butter
  • Cooking oil
  • Tea bags
  • Starbucks instant coffee packs
  • Wine
  • Beer
  • Jameson
  • Spice pack (salt, pepper, cumin, curry, onion powder, garlic powder, Italian seasoning, cinnamon)

Three Day Ginger Beer

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Three Day Ginger Beer

Discovering ginger beer prompted one of those “aha” moments for me. There are so many brands on the market to choose from.  But if you’re looking for a unique flavor, grab a couple of bottles and make your own brew. It’s so much easier than you think and the flavor possibilities are limitless.

Three Day Ginger Beer
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Three Day Ginger Beer

Fermented foods and fresh ginger get together to deliver a delicious one-two punch in the gut. Perfect on its own, poured over ice or mixed with your favorite vodka with a squeeze of lime.
Course Beverages
Cuisine American
Keyword Cocktails, Fermented, Ginger Beer
Prep Time 15 minutes
Cook Time 3 hours
3 days
Total Time 3 days 3 hours 15 minutes
Servings 10
Author How Did You Cook That
Cost $4

Equipment

  • Plastic 2 Liter Bottles OR glass water bottles with rubber stoppers
  • 1 large pot for boiling water

Ingredients

  • 9 cups pure filtered or spring water
  • 1/2 tsp cream of tartar or baking powder
  • 3/4 cup fresh ginger Grated. Add more for a stronger ginger flavor
  • 1/3 cup fresh lemon juice
  • 1 cup granulated cane sugar
  • 1 tsp active dry yeast

Instructions

  • Pour 4 cups of spring water into pot. Add cream of tartar, grated ginger and lemon juice to the pot. Bring to a boil.
  • Turn the heat down to low and add the sugar. Stir until dissolved.
  • Turn off heat and add the remaining 5 cups of cool water. Allow mixture to cool to a
    temperature at or below 75°
  • After the mixture has cooled add the yeast and stir into the brew. If the water is too hot the yeast will die and the ginger beer will not ferment and become carbonated. The yeast does not dissolve. Just mix well for about 30 seconds.
  • Cover with a towel and place the pot in a dark corner for 3 hours.
  • At the end of three hours strain mixture through a fine mesh sieve and into a large pitcher. Discard ginger bits. Ginger bits.
  • Using a funnel, pour the brew into clean bottles. Leave extra room in the bottle for the brew to expand as it builds up gas.
    Note: I personally use glass bottles because I like to keep my brew clean and free of plastics while it undergoes fermentation. IF you choose to ferment in glass bottles, do so at your own risk! I release the gasses from the bottles very frequently to prevent the bottles from exploding. About every 3-5 hours. The bottles will explode, if you do not release the gasses, breaking the glass everywhere. Be sure to point the bottle away from your face EVERY TIME you release the pressure.
  • Place the bottles in a dark, warm room for 2-3 days releasing the pressure every few hours. The longer it ferments the more sugar is consumed by the yeast. 2 days will make a sweet brew. 3 or more days of fermenting will yield a lighter and less sweet beverage.
  • After 3 days, store the ginger beer in the refrigerator. This will slow the fermenting process but you will still need to release some pressure every day or so. Your brew will not go flat. It stays bubbly for a long time.
  • Serve over ice with fresh fruit or lime wedges. Make a Dark and Stormy by adding rum. Make a Moscow Mule by adding vodka. Or just enjoy as a fresh treat to cool you off and make your tummy delightfully happy.

Seriously Delicious Waffles

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Breakfast Waffles

In my family waffles are a huge favorite. When I was a kid I grew up on Mom’s Bisquick waffles with warmed Log Cabin syrup. She had this really cool round cast iron waffle maker. It was one of her “signature” kitchen appliances. It was a cool tool that, on it’s own, delivered ok waffles but they were lacking the loftiness and crispy-on-the-outside goodness that I had tasted for a treat at Sunday brunch buffets.

When I left home I had no idea that “other cooks” made waffle or pancake mix from scratch. I thought all hotcakes and waffles came from a box in the baking aisle at the grocery store. And my own results at home were underwhelming, leaving me with soft, flimsy cakes that just passed as breakfast or an occasional dinner when pressed for time. Boring, in other words.

Then it hit me that I needed to up my game on this old favorite. The kids always loved them but they, like me, didn’t know better at the time. My quest for more led me to this, now basic building block for every waffle that is made in my kitchen. These waffles are perfect, light, lofty and deliciously crispy on the outside. No more flimsy. No more soggy.

I use real maple syrup now too. And just like those early days of Bisquick and Log Cabin, the syrup on my table is still heated and still served warm.

Seriously Delicious Waffles
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Seriously Delicious Waffles

These are the loftiest, crispiest, easiest waffles ever. The mix works well for pancakes too. Just leave out the cornstarch.
Course Breakfast, Dessert, Dinner
Keyword Baking, Waffles
Total Time 20 minutes
Servings 4

Equipment

  • Waffle Iron

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 1/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 tsp sugar
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • Butter - for spread
  • Pure maple syrup - for serving
  • Powdered sugar - for serving
  • Fresh fruit - for serving
  • Chocolate syrup or chocolate chips - for serving

Instructions

  • In a mixing bowl combine the flour, cornstarch, baking powder, baking soda and salt. Mix briefly to combine.
  • Add the buttermilk, vegetable oil, eggs, sugar, vanilla and nutmeg. Mix well.
  • Warm your maple syrup. Pre-heat the waffle iron. DO NOT oil your waffle iron. there is plenty of oil in the batter to keep these lovelies from sticking.
  • Pour yourself a cup of coffee and catch up with your kids or your sweetheart while you let the batter sit and ferment for 30 minutes.
  • Pour about 1/4 cup of batter onto your heated waffle iron. Follow cooking instructions for your particular model.
  • Serve with whatever your heart desires. Simple goodness with warmed maple syrup is my go-to, but whatever you've got on hand will do nicely to make this a special treat. Try whipped cream, fresh fruit, chocolate, fried chicken and spicy Korean seasonings. Pretty much anything goes. Eat long and prosper.

Los Angeles Bread Crawl

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My kids are fantastic cooks. We have so much fun cooking together, swapping recipes and chatting about our most recent experiments in the kitchen or entertaining. I get many of my best ideas from them.

This spring my son came up with the idea of a doing a Los Angeles Bread Crawl together. Since I am a bread baker, I jumped at the chance to wander the city’s best bakeries for a day.

We started off early at the LA Farmers Market so we would be sure to get a loaf of Bub and Grandma’s before they sold out. (I got the last seeded loaf.) Then we headed over to the Arts District for a taste of Bread Lounge. Pichoun got sampled, Tartine, Clark Street Bakery and several tucked away bakeries we meandered through on our way to a late brunch of French toast at Fundamental.

Los Angeles bakeries are creating some of the best Old World, artisanal breads anywhere in the world. LA is an incredible city to explore food and discover all that her local artisans have to offer.

Food adventures the best shared with family and friends, appreciating food and life together.

Bread Bakeries Los Angeles
Bread Bakeries Los Angeles
Bread Bakeries Los Angeles
Bakeries Bread Los Angeles

Spicy Mango Salsa

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Spicy Mango Salsa

You can tell that summer is upon us when the markets are stocked with juicy ripe mangoes.  I absolutely love golden creamy Ataulfo mangoes and the tropical fragrance of these ripe lovelies fills the air as soon as you walk into the produce section. 

Ataulfo mangoes are so creamy and delicious, it is hard to resist eating the entire lot of them before you get them diced up and into this salsa.

It’s a simple recipe made with minimal ingredients that are all easy to find in any market. It’s perfect with crispy tortilla chips and mouthwatering atop a freshly grilled slice of salmon.  

 

Spicy Mango Salsa
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Spicy Mango Salsa

Mangoes, red onions and cilantro come together to create the perfect salsa and topping for nearly any grilled fish, meat or vegetable.
Course Appetizer, Side Dish
Keyword condiments, Salsa
Total Time 15 minutes
Servings 8

Ingredients

  • 2 large, ripe mangoes I use Ataulfo when available but Ruby mangoes work just fine.
  • 1/2 red onion diced
  • 1 small, jalapeno pepper seeded
  • 1/4 cup cilantro leaves finely chopped
  • 1 large lime
  • Kosher salt, to taste

Instructions

  • Place diced mango, red onion, jalapeno pepper and cilantro in a large bowl. Zest about 1/4 of lime into the mixture then squeeze out all the juice of the lime over the chopped ingredients. Stir together to combine well. Add salt to taste.
  • Set aside in refrigerator for 15 minutes to let all the flavors mingle together.
  • Serve in with chips of as a topping for grilled fish or veggies.