RECIPE: Mango Salsa With Garden Cilantro

RECIPE: Mango Salsa with Garden Cilantro #homegrown

Mango salsa is one of my all-time favorite dishes to make. Loading up a bowl of it with chips is one of my favorite summer-time meals. This year I planted some cilantro seeds in my garden and couldn’t wait to harvest it and try out a recipe from Doreen Shababy’s book, The Wild & Weedy Apothecary. Doreen’s book is a wonderful resource for any budding herbalist as it’s bursting with herbal recipes and remedies.

RECIPE: Mango Salsa with Garden Cilantro

About growing cilantro…

This was my second attempt at growing cilantro from seed. Cilantro can be a little tricky as it tends to bolt (spring up flowers) rather quickly, especially in hot weather. Cilantro thrives is cool, moist weather, so with our recent heat wave here in the Pacific Northwest there was nothing I could do to prevent my cilantro from sending up it’s long, spindly flowers. So instead of fretting over it, I just planting some new seeds to begin another crop.

Some growing tips:

– For a continuous crop all season long, plant cilantro seeds every two weeks.
– Plant in a container at least 18 inches wide and 8-10 inches deep.
– Follow the planting instructions on your seed packet. Seeds should germinate in 7-10 days.
– Place containers in full sun, or if you live in a hot climate, light shade.
– Harvest at least weekly to keep leaves coming.

RECIPE: Mango Salsa with Garden Cilantro

Now on to the salsa recipe. I made up a double batch so that I could take some to a friend’s birthday party and save some for myself šŸ™‚

Mango Salsa With Garden Cilantro
 
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Recipe type: Appetizer
Cuisine: Mexican
Serves: Approx. 4 cups
Ingredients
  • 2 ripe mangos, ripe, coarsely chopped (about 3 cups)
  • 1 jalapeno pepper, minced (remove seeds if you like it mild)
  • 1 red bell pepper, chopped
  • 1 small red onion, finely chopped
  • 3 scallions, sliced
  • Juice of 1 lime
  • Juice of 1 orange
  • Cayenne pepper, optional
  • Salt, optional
Instructions
  1. Peel and chop up the mangos (if you've never cut open a mango before, the pit is large, long and flat, so you basically cut around the pit). Combine all ingredients and refrigerate at least 30 minutes. Then taste and add a dash of cayenne and salt if needed.

RECIPE: Mango Salsa with Garden Cilantro

Serve this yummy salsa as an appetizer with chips, over fish or shrimp tacos, or even use it to garnish chicken dishes.

RECIPE: Mango Salsa with Garden Cilantro

RECIPE: Roasted Tomatillo Salsa

RECIPE: Tomatillo Salsa #garden #homemade #verde

Fresh tomatillo salsa is one thing I live for every year. I plant tomatillos in my garden and eagerly wait for September to come when they are finally ripe and ready to pick. If James and I don’t immediately devour it all with chips, I like to make chicken enchiladas or even this delicious soup.

RECIPE: Tomatillo Salsa #garden #homemade #verde

Roasted Tomatillo Salsa
 
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Author:
Recipe type: Condiment
Cuisine: Mexican
Ingredients
  • 20-30 tomatillos, sliced in half
  • 3 jalapeƱos, stems cut off
  • 5 whole garlic cloves, peeled
  • 1 small white onion, chopped
  • Juice of 1 lime
  • ½ cup cilantro
  • Salt and pepper (to taste)
Instructions
  1. Turn your oven broiler on high and line a baking sheet with foil.
  2. Arrange the tomatillos, cut side down, on the baking sheet. (I filled the entire baking sheet with tomatillos). Place in oven about 4" below broiler, and cook 4-6 minutes or until tomatillos begin to blacken.
  3. Remove from heat and transfer to a blender or food processor. If using a food processor, be careful not to overfill (I made my salsa in two batches).
  4. Pour liquid off baking sheet and place the jalapeƱos and garlic cloves back into the oven and broil for another 4-6 minutes.
  5. Add onion, lime, roasted jalapeƱos and garlic, and cilantro. Blend until mostly smooth. Add salt and pepper to taste.

RECIPE: Roasted Tomatillo Salsa

What’s your favorite recipe to make with veggies from your garden?