½tspKashmiri chili powdercan substitute with paprika
1tspsaltadjust to taste
For chopping the mangoes, first slice off the "cheeks" on either side (you'll have to feel around for the core). Then use a small paring knife to slice around the core. Then use a spoon to scoop the mango out of it's skin, and then slice into small, even pieces. Dice half a red onion and a jalapeno. Remove the seeds and chop up two tomatoes into small pieces. Rough chop the cilantro into small pieces.
Throw the sliced mangoes, tomatoes, jalapenos, red onions and cilantro into a mixing bowl and give it a quick stir to combine.
Add a teaspoon of salt, half a teaspoon of red chili powder, and squeeze a full lime into the salsa bowl and mix well. Adjust this to your taste.
Chill the salsa for about 30 minutes (optional) and serve!
Make sure the mango is ripe (based on how it yields to touch, similar to a ripe avocado) - this will ensure it's sweet and delicious
Chop all the ingredients consistently - it's helpful to mix them all nicely and gives the salsa good texture overall
Adjust the seasoning to taste - both salt and red chili powder. I use Kashmiri red chili powder which is quite potent. Taste as you go to make sure it's perfect!
I add one jalapeno, but keep the seeds in for a kick. You can omit this, or add up to 2-3 jalapenos in this recipe depending on your spice tolerance
Have leftover salsa that's gone soft? Just puree it up and pour it on your next fish dish, or use it as a salad dressing even!