Somewhere between a salsa and a salad, this tomato and mango mélange looks stunning spooned onto a bed of greens. It’s also awesome as a condiment in any wrap, taco or burrito. Or roll it into a steamed collard or cabbage leaf with a slice of avocado and a bit of cooked grain (buckwheat is particularly nice). Or try it on toast in the morning to switch things up a bit! In short, there’s a wealth of ways to use it to add color and taste to your meals.
Yield: 2 cups
What you need:
- 1 ripe ataulfo mango, skinned, and flesh finely diced
- 1 ripe tomato, finely diced
- 1/2 a small shallot, minced
- 2 teaspoons fermented hot peppers (or hot sauce of choice, or less if you want less bite. And what are fermented hot peppers? Every year, I lacto-ferment, along with onions and garlic, all of the hot peppers that didn’t make it to maturity in the garden. It yields a sour, spicy hot pepper pickle that works anywhere hot sauce is used – but with WAY more depth of flavor. If you have a garden – give it a try!)
- 2 teaspoons apple cider vinegar (or if you happen to have ice cider vinegar – this is the time to break it out and use that instead)
- 2 teaspoons capers
What you do:
- Mix all ingredients together in a non-reactive (glass, plastic or ceramic) bowl. Refrigerate at least an hour to let all the flavors come together. Serve chilled or at room temperature.