Ripe Mango and Plum Salsa (Salad)

A couple of years ago we visited my cousin in Florida. He cut up a few mangoes and it was the first time I had tasted mangoes that were both tasty and aromatic in the USA. From the aroma to the taste they were close to the ones we get in India. But I am not really a good judge because I have been away from the mango season in India for a long time now. A colleague of his who has these mango trees in her backyard brings them to the office. The mangoes apparently disappear as soon as she brings them in. I forget what each one cost though. There is no chance that some of those excellent mangoes were going to reach our neck of the woods anytime soon.

But around here we make do with yellow mangoes. Last week we bought home a case of Champagne mangoes. Champagne is also called Ataulfo mangoes and come from Mexico. These yellow mangoes the best in terms of texture without the strings that are common in most varieties of mangoes available here but with none of the mango aroma with which ripening mangoes announce their presence back home. If we did not take a peek every now and then we would have just missed the ripening of these mangoes altogether.

I like the mangoes when they are fully ripe but not mushy and that is the texture you want for this salsa. The inspiration and recipe for this salsa is from this article in Mother Jones magazine. If mangoes are not available in your neck of the woods or you want to go local use Peaches when they are in season like the article suggests. I am going to try some Peach salsa once peaches are in season here.

DD2 suggested adding plums to the mix. In India where the Mango season is just starting sky is the limit for this recipe.

Mango and Plum Salsa
Ingredients
1. 2 ripe mangoes peeled and diced (I used slightly bigger dice about 1 inch)
2. 2 plums pitted and diced (the ones I used where slightly sour) - optional (see Note)
3. 1 tbsp minced red onion (add more if needed)
4. 1 garlic minced ( I did not add this)
5. 2 green chillies seeded and minced
6. 1 tbsp chopped coriander leaves
7. 2 tsp lemon juice + 1/2 tbsp lime juice
8. a pinch of salt
9. 1 tbsp roasted roughly chopped almonds (purely optional, see Notes)

Method
1. Take the minced onion and add the lime and lemon juice and salt to it and let it sit for a few minutes. This removes the pungent raw onion taste and smell.
2. Now mix together mango, plum, green chilies into the lime and onion mixture. Give a good toss.
3. Let it sit for 20-30 minutes.
4. Sprinkle the nuts just before serving.

Note:
1. The slightly sour taste of the plum added one more dimension to the taste.
2. The amount of onions can be increased as per preference
3. I skipped the minced garlic altogether because of the smell and taste of raw garlic.
4.Skip the nuts if you do want them. But the provide the crunch.

Tacos de Huevos - Tacos with Eggs and Sweet Potatoes with Tomato Salsa

Eggs and Kids make a happy pair, so any recipe that uses eggs alwasy piques my interest. Of late we have taken a liking to Sweet Potatoes especially the roasted one with just a bit of seasoning. So a recipe which uses Sweet Potatoes and Eggs have to be given a try. The recipe is from the Food Section of this week's Washington Post. This is a perfect brunch or a lunch dish. As for the family absence of rice is a major cause for celebration. There is no comparision to home made fresh tasting Salsa.


Recipe Source: Tacos de Huevos

Pickled Onions

Pickled Onions
1. 3/4 Red Onion sliced thin
2. Kosher Salt
3. 1 tsp of crushed cumin
4. Water
5. 1 tbsp of distilled white Vinegar + Apple Cider Vinegar
6. Pepper
7. Coriander leaves (I did not use them)

Method
1. In a sauce pan heat about 2 cups of water. When it comes to a boil
2. add the salt and the sliced onions
3. add the Vinegar and let it boil for about 5-8 minutes and
4. Drain the onions and rinse with cold water
5. Toss with the cumin and pepper



Salsa and Tacos de Huevos

Assembled Taco with egg and sweet potato slices

Ingredients
1. 2 Sweet Potatoes washed and sliced and tossed with a bit of seasoning ( I used sambhar powder and salt) and spread them out on a baking sheet sprayed with oil
2. 4 Eggs
3. 4 Whole Wheat Tortillas
4. Shredded Asiago Cheese (optional)
5. Salt and Pepper
6. Pickled Onions

Salsa

Salsa
1. 1 1/2 Cups Cherry tomatoes
2. 2 Jalapenos slit and the seeds and stems removed
3. 5 cloves of garlic
4. 4 heads of shallots peeled and cut in half
Spread the Veggies on baking sheet with just a spray of oil
5. Salt

Method
1. Broil the Veggies, the salsa veggies on the top rack and the Sweet Potatoes on the rack below for about 15 -20 minutes till the tomatoes, shallots and peppers are blackened on top.
2. Transfer the salsa ingredients to a food processor with some salt and blend leaving them slightly chunky
3. Heat a skillet and heat a tortilla, transfer to a serving plate.
4. Heat a second skillet, brush with a bit of oil or butter and break an egg, leave the egg yolk undisturbed or can be broken (as per preferance), season with salt and pepper, cover with a lid and cook for a few minutes till desired texture.
5. Place the egg on the tortilla.
6. Spread few of the roasted sweet potatoes, top with the salsa, pickled onions.
7. Sprinkle with the shredded cheese and finely chopped coriander if using.

Sprinkled with Shredded Cheese

Enjoy folded like a taco or a rolled like a burrito