We can sense that the dark days of winter are behind us here in Winter Park, Colorado, when we start moving around outside without skis on our feet and the snow is melting everywhere and giving way to blustery spring winds and sleety rain. A few of the people we encounter around the now-sleepy ski town are wearing shorts. Optimists! As we amble around the local hiking trails that have appeared from what were yards-deep snow drifts, we notice another sign of spring: our seasonal craving for fresh fruits, vegetables and sunshine. We crave this cure deep in our souls. The quest is on for the power foods that are vibrantly colored, heavenly scented, tangy, lean and piquant. These are all discovered in Food for the Ages’ Mango Salsa Fresca that combines mango salsa and salsa fresca for a flavor festival that brings on the heat!
This high-fiber salsa will awaken your hibernating palate and showcase the sunny flavors of Latin America. This versatile salsa works as a dip, a side dish, a salad and a garnish to highlight many great recipes (we’ll try it with some salmon tomorrow), and it never fails to fill us with desirable minerals and fiber via many ingredients we love: lime and orange, mango, tomato, red onion, red pepper, cilantro and roasted serrano peppers! Andale!
Today came with promising weather and we started craving this after-winter salsa. But you’d hardly know it was spring up here, 9,150 feet above sea level, when an hour into our walk it started snowing, just as we were discussing grilling the salmon out on the deck and topping it with Mango Salsa Fresca. Check out the video…
Mango Salsa Fresca
Makes 4 cups
1 1/2 cups fresh ripe but firm mangos, diced
1/2 cup red pepper, diced
1 to 2 roasted serrano chiles, scraped and seeded and finely diced
3 ripe tomatoes, diced
2 tablespoons chopped fresh cilantro
Juice of 1/2 an orange
Juice of one lime
Salt and freshly ground black pepper to taste
In a non-reactive, medium-sized bowl combine all ingredients. Cover and refrigerate for 4 hours before serving.
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