Spicy Mango Salsa
I'm a huge fan of salsa-and this mango salsa has to be at the top of my list. Sweet, fragrant mango is a perfect match for the heat of sambal, and ginger adds a second spicy layer.
As a mango lover from way back-when I was thirteen, visiting Taipei, I'd eat a mango a day, at four cents per fruit-I can tell you that there's no trick to buying them if you let your nose be your guide. Choose mangos that smell fragrant and sweet, and you'll be rewarded with delicious eating. (Color's not a reliable guide; even green mangos can be perfectly ripe.) The mango should also yield slightly to the touch.
Makes 6 cups
Lasts 1 to 1 1/2 weeks, refrigerated
5 large, ripe mangos, peeled and cut into 1/4-inch dice
2 medium red onions, cut into 1/4-inch dice
2 red jalapeños, stemmed and minced
1 tablespoon peeled and minced fresh ginger
2 tablespoons Traditional Spicy Sambal or store-bought sambal or hot pepper sauce
1/3 cup fresh lime juice (from 6 to 8 limes)
Kosher salt and freshly ground black pepper to taste
In a large, nonreactive bowl, combine the mangos, onions, jalapeños, ginger, sambal, and lime juice, and blend gently. Season with salt and pepper. Use or refrigerate.