Sydney is still not convinced that summer needs to hurry up and get here. She teases us with a day or two of glorious sunny heat, instigating the removal of blankets from the bed and the pulling out of sandals from the back of the closet, only to bring down another week of grey, cold drizzle that once again call for tights, boots and a jumper – no wonder the meteorologists are striking.
But the mangoes tell a different story, they whisper promises of days at the beach and x-mas holidays and all things good and right [can you tell I am in a slightly dramatic mood this evening? Yeah, just a bit].
Now, do you remember those happy accident Quinoa Tortillas from the other day? Well this salsa gets us one step closer to Fish Tacos. It is not quite what gets served up in Ocean Beach, but it may be better … possibly evidenced by the fact that I have to fight RJ off so that he doesn’t eat it all with a spoon before dinner is served.
1 ripe mango – roughly chopped
2 ripe tomatoes – roughly chopped
1/4 red onion – finely diced
1/2 bunch coriander [cilantro] – roots and stalks diced, leaves picked
1/2 lime – zest and juice
sea salt, cracked pepper, red pepper [chili] flakes
Full Method in under 100 words:
Combine diced onion, coriander roots and stalks, lime zest and juice, approx 1/4 tsp salt and pepper, and chili flakes. Stir well to combine.
Gently fold through chopped mango and tomato. Allow to sit for 15 mins or so, stirring once or twice, to meld the flavours. If necessary, add a bit more lime juice, salt, pepper or chili to taste. Garnish with picked coriander leaves.
Serve over fish or chicken or tofu, or you know, just eat with a spoon.