Fresh Summer Mango Salsa

 Fresh Summer Mango Salsa - from Canned-Time.com

Chop.  Stir.  Dip.   Eat……

Fresh Summer Mango Salsa
Yields 16
Salsas are a wonderful way to add some fresh vegetables that you might not normally eat by themselves into your diet. The Purple Kale and unique Garlic Scapes in this version both have very little in taste but are both packed with health benefits. Mildly spicy, full of Southwestern flavor and mixes up in minutes. Makes a fabulous addition to party tables, Mexican meals or just dig in to it all by itself.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1 Fresh Ripe Mango, diced
  2. 3 medium size fresh Tomatoes or a 10 oz. can of diced Tomatoes
  3. 3 Kale leaves, stems removed, chopped fine
  4. 1/2 cup fresh Corn
  5. 1/2 - 1 cup Pickled Jalapenos, chopped
  6. 1/2 cup small sliced Garlic Scapes ( or 2 Garlic Cloves, minced)
  7. 1 tsp ground Cumin
  8. Salt & Pepper to taste
Instructions
  1. Prepare the ingredient as listed.
  2. Combine in a bowl and let sit out at room temperature for at least 1 hour.
  3. Serve fresh with chips, cut veggies, as a taco garnish.
  4. Store in a sealed plastic or glass container in the fridge for a few days.
  5. Makes about 2 cups.
Canned Time http://canned-time.com/

Fresh Summer Mango Salsa - from Canned-Time.com

My first attempt at cooking with Garlic Scapes.  Nice and mild in comparison with their sister Cloves.  

Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils.

Difficult to chop though with all the turns and curves!

Fresh Summer Mango Salsa - from Canned-Time.com

Have a safe weekend everyone.  

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Fresh Summer Mango Salsa - from Canned-Time.com

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8 thoughts on “Fresh Summer Mango Salsa

  1. The Vegan 8

    Salsa looks delicious Angela! I’m not really a fan of mangos too much, but this sounds good, especially with the other ingredients! Never heard of garlic scapes before!! Those look interesting and that book sounds fantastic. I’ve seen it making it’s rounds :)

    1. Angela @ Canned Time Post author

      Thanks Brandi. I’m not a fresh Mango fan just by itself either. It’s a little too acid-ie for my stomach but its really mild here with all the other Southwestern flavors. I just loved that I put all the Kale in there and couldn’t even taste it ;)
      BTW, posting my cherry cobbler with your wonderful nutbutter granola topping Monday, thanks for all it’s awesomeness ♥

  2. Pingback: Choosing Raw - vegan and raw recipes | Weekend Reading, 6.22.14

    1. Angela @ Canned Time Post author

      Hope you like it Amber. You can play with the ingredients pretty easily and make it your own. Keep the heat down or increase the sweet with more mango. That’s what I love about homemade salsa…very forgiving and such a fresh snack. Please let me know how it turns out and thanks for stopping by!

  3. Pingback: Weekend Reading, 6.22.14 « buttertown.com

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