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Tango Mango Salsa

Mango Salsa | www.thatwasvegan.com

Happy Friday, my friends! We’ve made it through another work week, and tomorrow is the day I climb my first 14er. Wish me luck! I promise to report back next week with pictures and everything, including (if all goes well, knock on wood) a shot of me at the summit, holding my awesome summit sign. I know it’ll be challenging, but at least that high up we wont have to deal with the ridiculous heat we’ve been having, like this nonsense:

Mango Salsa | www.thatwasvegan.com

And then, the next week? I’m heading to Utah for a 4-day canoe trip down the Green River! I’m super excited about that trip. I’ve never been on any multi-day river trip, but I’m told this one is amazeballs, and I’ve looked at other people’s pictures online and it looks amazing.

In the meantime, I’m just hanging around, eating awesome vegan food… Like these grilled avocados:

Mango Salsa | www.thatwasvegan.com

Which morphed into these tacos:

Mango Salsa | www.thatwasvegan.com

And yes, those bad boys will be getting their own post, I promise! In the meantime, I have some super delicious salsa for you. Making your own salsa is surprisingly easy as long as you have a food processor or fairly good blender.

The fun part is mixing and matching your ingredients based on what’s on sale! That’s how this particular salsa was born, when I saw that mangoes were on sale for like $1 a couple weeks ago. I snacked on it a bit with tortilla chips, but it’s ultimate destination was atop some nicely grilled tofu. Perfection! You can also make it a little bit thinner, and it’ll be a great marinade as well.

So check your local grocery ads to see what’s on sale, then pull out your food processor and get started! You can put virtually anything in your salsa (strawberries, anyone?) and it’s easy to adjust the heat based on your tastes. So whatcha waiting for??

Tango Mango Salsa
Homemade salsa is waaay better than the jarred stuff!
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  1. 1 mango
  2. 2 jalapenos
  3. 1 small onion
  4. 2 cups chopped pineapple (canned or fresh, but if it's canned you'll want to drain it)
  5. 1/2 teaspoon salt (plus more to taste)
  6. 1/2 teaspoon chili powder (plus more to taste)
  1. Peel the mango, and roughly chop it. Chop the jalapenos and onions. They don't need to be perfect, everything is going in the food processor, but you do want them to be roughly the same size.
  2. Add to the food processor along with the remaining ingredients. Pulse until just slightly chunky, then taste and add more salt or chili powder as needed. Keep in mind that as the jalapeno bits stew in there, their heat will spread a bit.
  3. If you're planning to use this as a marinade, keep pulsing until it's smooth and thinned out, otherwise you're done!
That Was Vegan? http://www.thatwasvegan.com/
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{ 1 comment… add one }
  • Emily July 16, 2014, 8:51 am

    I’m a big fan of making my own salsas and other dips at home. I like being able to control what goes into them.

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