Mango Salsa, etc.
My first many day long blogging hiatus! It's hard to get jump started after a break. Now I know why Dave hasn't posted in two weeks.
On Saturday Dan, Whitey, Adam and I made dinner with wonderful results. We made chicken fajitas w/ sauteed onion and red pepper, a mango-avocado-habanero salsa and black bean and rice. I'll try to replicate the salsa in my mind so that I can share the recipe. Maybe Whitey would like to do the same for his Tequila marinaded chicken. I'll post it when he gets it to me.
Mango Avocado Habanero Salsa
1 large bowl
1 good knife
1 cutting board
1 set of latex gloves (optional)
1 Haas avocado
1/2 a red pepper
1 habanero chile
Dice the mango, avocado, red pepper and scallions. Mince the habanero extremely finely. If you have latex gloves you might want to use them while handling the chile. If you don't have gloves get some or be careful. Even washing your hands afterwards will not always get rid of all of the capsaicin. Touching any of your orifices for the rest of the day would be foolhardy.
Mix the salsa with the juice from the lime and a few pinches of salt and pepper. The longer the salsa sits the better incorporated the flavors will be.
Try the salsa on chicken fajitas, burgers, w/ blue corn chips, or, literally, anything else! Literally!
The salsa might be really hot. You've been warned.
Up next: the wine we had with the meal.