“I’ll have the roast duck with the mango salsa.”
Editors Note: My college house-mate, Leah, finally escaped from her law school life in Chicago to visit DC. Much to my surprise, she had a recipe
I forced her she wanted to share on ES.
From my cafeteria eating days of college to my hotel breakfast buffet days of my travel-heavy first job, I never really got around to the whole cooking thing. So, in the midst of finals during 2nd semester of my 1st year of law school, I decided my cookbooks looked much more entertaining than what I was supposed to be studying. I ended up making fish and mango salsa.
The mango salsa has been a keeper in our summer concoctions and it really is pretty simple, if you can handle the loads of chopping. It’s best after it sits a day, but really who plans that well? It does taste pretty good for the following week or so–so if you are ambitious enough to make ahead–go for it and keep eating through the week! It doubles as the perfect study snack: chips and salsa.
Here’s the mango salsa recipe I have concocted through a few different attempts. (this makes enough for four at least–or two with lots of leftovers)–i.e. this is what I made last night…still kind of perfecting it.
Tequila Mango Salsa
2 tbsp of tequila
2 tbsp of finely chopped cilantro
juice of two limes
1 jalepeno — Add more for a hotter salsa. I tend to use 2 or 3 and vary the type of chili.
salt–to your taste
That’s it–so easy a caveman could do it…