Living in the Caribbean (zone 11), I can be limited to the fruits and vegetables that I can grow year round. But one veggie I can grow year around are lots of peppers! One of my favorite peppers to grow and use are jalapeños. Jalapeños add heat and flavor to any dish. Especially salsas and tacos.

I also grow mangos. There are over 1,000 different varieties of mangos in the world, but only a few varieties are produced and sold in the North America. As the international mango trade is increasing, I’d encourage you to research different types of mangos and their preferred growing zone. If you live in growing zones 9-11, rush out to your local nursery and plant your first mango tree today to start producing your own fruit. When you pick your first mango, you can thank me in the comments section.

I’ve picked the jalapeños and mangos from my yard and prepared a salsa that I love to share with friends over too many tacos. Wait …. you can never have too many tacos. Here’s my homegrown jalapeño and mango, fiery mango salsa recipe that I hope you’ll enjoy. Get growing and get cooking!

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HOW TO CUT JALEPENOS

Depending on your dare devil tastebud levels, you can add as little or as many jalapeños as you want. The more jalapeños, the hotter the salsa. I recommend using at least 1 jalapeño and removing the “rib cage” and the seeds. The rib cage, also professionally known as capsaicin, is where all the heat is held in these peppers. The rib cage includes the white ribs and the entire inside membrane. The more of the rib cage that you remove the less heat the pepper will produce.

When cutting your jalapeño, cut a circle around the top and remove the main stem. Then slice the pepper into pieces. cutting as close to the white ribs as you can. Lie the pepper slices flat and remove the white ribs and the seeds with your knife. This is where you can remove more of the inside membrane as well to reduce the heat levels.

If you’re looking to have some serious kick to your salsa, skip these steps and dice up the pepper as a whole. Include every piece of the pepper except the main stem. I recommend using a food processor if you’re using the entire pepper. If you use your fingers to dice it all up, the heat will linger on your fingers for quite some time, even after washing your hands multiple times. You don’t want to forget that and then touch your eyes, ouch!

WHY ADD MANGO?

Because the mangos off my tree are free!

You might think mango sounds a little sweet for a salsa recipe, but I can guarantee you that the flavor combination between the fresh mango and jalapeños is spectacular. Fresh mango perfectly complements jalapeños in salsa by providing a sweet and juicy contrast to the spicy heat of the peppers. The sweetness of the mango helps balance out the fiery flavor of jalapeños, creating a harmonious blend of flavors that adds depth and complexity to your salsa.

Mangos are a fantastic addition to salsa because they bring a unique and vibrant flavor that complements the other ingredients perfectly. Here are a few reasons why mangos can elevate the taste of your salsa:

1. Sweetness: Mangos have a naturally sweet and juicy taste, which adds a delightful contrast to the savory and spicy flavors typically found in salsa. This sweetness helps balance out the heat from chili peppers or tanginess from tomatoes.

2. Tropical Essence: The tropical essence of mangos instantly transports your taste buds to exotic locations. It adds an element of freshness and adventure to your salsa, making it more exciting and enjoyable.

3. Texture: Along with their delicious flavor, mangos also contribute an appealing texture to salsa. They are firm yet soft, providing a pleasant chewiness that enhances the overall mouthfeel of the dish.

4. Vibrant Color: Mangos have a beautiful golden hue that brightens up any dish, including salsa. Adding diced mango chunks or pureed mango gives your salsa an eye-catching pop of color, making it visually appealing as well.

5. Versatility: Mangos work well with various ingredients commonly used in salsas such as onions, cilantro, lime juice, and jalapeños or other chili peppers.

Their versatility allows them to blend harmoniously with these traditional flavors while still standing out on their own. Whether you prefer a mild or spicy salsa, incorporating mangos will surely take its taste profile to new heights by infusing it with irresistible sweetness and tropical flair. So go ahead and experiment with this delightful fruit in your next homemade batch of salsa – you won’t be disappointed!

HOW TO MAKE FIERY MANGO SALSA

Here’s a step-by-step guide on how to make this fiery mango salsa:

1. Prepare the mangos:
– Peel the mangos using a sharp knife or vegetable peeler.
– Cut around the pit to remove the flesh from both sides.
– Dice the mango flesh into small cubes.

2. Prep rest of ingredients:
– Dice up the mangos, bell pepper, tomatoes, onion, jalapeño(s)
– Chop up 2 handfuls of the cilantro
– Cut the lime in half

3. Combine ingredients:
– In a mixing bowl, combine the diced mango, red onion, jalapeno pepper, and cilantro.

4. Add flavorings:
– Squeeze the juice of one lime over the mixture.

5. Season with salt:
– Sprinkle a pinch of salt over the salsa mixture according to your taste preferences.

6. Mix well:
– Gently toss all the ingredients together until they are evenly combined.

7. Refrigerate for flavors to meld (optional):
– If time allows, cover the bowl with plastic wrap or transfer it into an airtight container and refrigerate for about 30 minutes before serving. This will allow all flavors to meld together.

8. Serve and enjoy!
– Mango salsa is ready to be enjoyed as a dip with tortilla chips or as a topping to any taco.

Remember that you can adjust ingredient quantities according to your personal preference for sweetness, spiciness, or tanginess by adding more or less jalapeños, lime juice, or cilantro. Feel free to experiment with different variations by adding other ingredients like diced tomatoes or bell peppers for added depth of flavor if desired. Enjoy your homemade mango salsa!