This home-made salsa is based on a mango pico de gallo we used to eat when we lived in Texas. It was my first foray into pico de gallo ever (I know! But I’m Australian and it’s not something we typically eat here.). It was from HEB. Don’t look like that. It was good! Especially with those Tostitos cups or fresh made tortillas. You can’t get fresh made tortillas in Brisbane unless you make them yourself. I miss them. I miss Tostitos cups too.
I eat this pico de gallo piled on Mission corn chips/strips which I heat in the oven. In my pre-vegan days, I’d put cheese on top, but I find that it doesn’t taste that different. The heated corn chips add a really rustic flavour to the bright salsa. I also sometimes eat the salsa as an accompaniment to beans and rice. Or as a dip. Or on a spoon.
Yankee Elv has a weird genetic thing that makes coriander (cilantro) taste like soap, so we substitute parsley for coriander. However, if you don’t have that weird genetic thing, you like coriander and you’d like to be authentic, then that’s what should really be used.
Mango Pico de Gallo
- 2 mangoes, diced
- 1 red onion, diced
- 5 – 6 tomatoes, with the cores discarded and the outer flesh diced for use
- 2 green chilis, diced finely (include the seeds if you like more heat)
- 1 red chili, diced finely (include the seeds if you like more heat)
- a handful of chopped parsley leaves
- lime juice, to taste
- Stir all the chopped fruit/veges together in a bowl.
- Add the parsley and lime juice and combine.
THE END! Easiest recipe ever. 🙂