Recipe - Mango Salsa

I made this for dinner tonight and it was magnificent! It's loaded with vitamins and good nutrients, so it's a keeper. Give it a try and let me know what you think.


Ingredients:

1 mango (aim for medium to large size), peeled and rough chopped.
1 medium tomato, chopped and seeded
1 can pineapple tidbits, drained, reserve the juice
2-3 stems of spring onion, chopped
1 jalapeno pepper, seeded, scraped and finely chopped
1 teaspoon finely chopped fresh ginger
1 tablespoons finely chopped garlic (I use jarred)
1 teaspoon ground thyme
1 teaspoon light soy sauce
1 teaspoon extra virgin olive oil



Instructions:

In medium saucepan, heat the olive oil over medium high heat. Add the garlic and saute for a minute or two. Add the thyme and ginger, and saute for a minute more. Add all of the reserved pineapple juice and soy sauce. Bring to a simmer. Add most of the spring onion and jalapeno, saving a few pieces for bright color in the final salsa. Let it all simmer for 5 minutes, stirring often.

Turn off the heat. Add the mango, pineapple and tomato. Stir well. Let it rest for 3-5 minutes, so that the temperature is consistent throughout. Just before serving, toss in the remaining spring onion and jalapeno. Mix. Inhale the wonderful aroma.

Serve over grilled chicken breasts. I suspect it would be yummy over salmon, too.

Note - I don't much care for really hot food. This is definitely a very mild version. If you want a little more kick, leave the seeds and membranes in the jalapeno, or increase the number of jalapenos you use.