This fresh summer ‘sauce’ is the perfect choice for dinner parties
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Salsa is the Spanish word for sauce; usually served fresh and made using vegetables and fruits. Of course, the larger world wasn’t introduced to this now staple sauce till the 1500s, when the Spanish conquered Mexico and discovered the ‘salsa fresca’. This ‘fresh sauce’ was among the many food preparations the missionary Bernardino de Sahagun described in his book, Florentine Codex. It was a traditional condiment usually made using chillies and tomatoes, by the tribes of the Inca, Aztec and Maya (yes, they gave us more than chocolate and that apocalyptic calendar). But we have another Spanish priest, Alonso de Molina, to thank for coining the word salsa.

Since then, the flavour profile of the salsa has no doubt undergone a change, and many attribute the addition of mango to the mix to Caribbean influences.

So, take advantage of the fact that the mango is in season and make your own delicious, sweet and spicy mango salsa.

Avocado Mango Salsa

avocado mango salsa

Ingredients:

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1½ cups mango, diced

½ cup avocados, diced

⅛ cup onion, minced

1 tsp garlic, minced

1 jalapeño, finely chopped

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2 tbsp cilantro, finely chopped

2 limes, juiced

1 tablespoon honey

Salt and pepper, to taste

Method:

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Combine all the ingredients in a bowl, then add lime juice, salt and pepper and honey to taste. Chill for 15 minutes and then serve with corn chips.

Spicy Mango Salsa

Ingredients

1 large mango, diced into ¼ inch cubes

½ cup red bell pepper, diced

⅛ cup onion, minced

⅛ cup cilantro, chopped

1 tsp jalapeno, minced

1-2 tbsp lime juice

salt and pepper, to taste

Method:

Combine all the ingredients in a bowl, then add lime juice, salt and pepper to taste. Chill for 15 minutes and then serve with corn chips.

Mango Pomegranate Salsa

mango pomegranate salsa

Ingredients:

1 1/2 cup tomato, diced

1 mango, diced

2 Jalapeños, diced

1-2 tbsp cilantro, chopped

1/2 cup pomegranate seeds

2-3 tsp lime Juice

Honey, to taste

Salt and pepper, to taste

Method:

Combine all the ingredients in a bowl, then add lime juice, salt and pepper and honey to taste. Chill for 15 minutes and then serve with corn chips. Note: Alternatively, you can use pineapple, peach or papaya instead of pomegranate.

These salsas can also be served as an accompaniment for chicken and fish dishes.

Images courtesy: Shutterstock

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