Mango Pico de Gallo

Its HOT outside. Which means your body is craving cooler foods like salads, fruits, fresh veggies and of course the occasional roast pork butt and burgers (It wouldn't be summer without those two things for sure). For those of you that crave the former, salsa's and 'pico de gallo' are the answer. This recipe is kind of a cross between the two. You can use it as a compliment to a grilled fish dish, or as a salsa for dipping tortilla chips into or just as a fresh salad to munch on. Its quick and easy to make; this took me 20 minutes.

1 Mango, diced into small cubes
2 Roasted Red Peppers
½ Lemon, juiced
½ Lime, juiced
1 Tspn Sriracha (See Shrimp & Steel Cut Oats recipe)
½ Tspn Salt
1 Tbls Coriander
1 Tspn Extra Virgin Olive Oil
½ Large Red Onion, diced fine
1 Cup Cilantro, chopped fine

1. Dice up the mango into small cubes. This is more daunting than I lead you to believe. Toss the cubes into a large mixing bowl
2. I used ‘Roland Fire Roasted Red Peppers’. They are awesome and skinless, unlike the other Roland Red Peppers. You can of course roast your own but that takes 30-40 minutes. Dice’em up into similar sized cubes like the Mango.
3. Juice the lemon and lime in a separate small bowl. Add coriander, sriracha, salt and olive oil. Mix well with a whisk.
4. Dice up the onion and cilantro into smithereens! Are you having fun yet?
5. Toss it all into a bowl and mix. Taste and adjust seasoning. Serve with tortilla chips
6. Listen to all the laudatory comments you receive for less than 20 minutes worth of work.

*You may have observed Black Beans in the picture of the salsa, I did put them in but then wished I hadn’t. Leav’em out.