We made our Vegetarian Chili and yummy corn pones a few days ago and invited several of our DuPuis campground neighbors to join us for a late afternoon meal. It turned out to be a wonderfully warm South Florida February day with lots of smiles and stories. We also served up a delicious seasonal salsa and chips to start. This is harvest time in Florida, including tomatoes, limes, tomatillos and mangos. It’s always fun to see what’s fresh in the markets and let that inspire your meals.

This salsa is fresh and citrusy, without too much spice. Serve it up with a stout chip that won’t break under the weight of a big chunky scoop of deliciousness!

Serves 6-8

Ingredients:

• 2 mangos, pealed and diced
• 2-3 Roma tomatoes, diced
• 3 tomatillos, diced
• ½ small red onion, diced
• 1 jalapeno, seeded and diced
• Zest and juice from 1 lime
• ½ cup cilantro leaves, coarsely chopped
• ½ tsp salt, to taste

Preparation:

This is a fairly simple preparation, with lots of dicing up front. The sweet of the mango pairs really well with the brightness of the tomatillo, the citrus bite from the lime juice and zest, and the little bit of spice from the jalapeno. Mix all the ingredients, except for the salt and set aside or refrigerate for an hour or so to marinate. Before serving, taste and salt as necessary. Easy peasy… and really good!