Nothing screams “summer” to me in the middle of deepest, darkest winter like mango. I’ll eat a mango straight up for breakfast. I’d mango flavor SO many things if I had the option, but people would get sick of it. I’d also been introduced to jicama last summer while visiting my in-laws in California. I’d place the flavor somewhere between broccoli and cabbage, but biting into it gives the kind of crunchy, juicy, cool refreshment that a cup of ice water on a hot day gives. It’s amazing and I’m a little obsessed. Only recently did I realize that green bell peppers are the only gross ones…red, yellow and orange are delicious! I’d been avoiding bell peppers as a whole because I hated the green ones and figured the rest would be worse. I was so wrong. This salsa, while not spicy, is the perfect accompaniment to my Chili Lime Fish Tacos.
Mango Pepper Salsa
1 Mango, peeled and diced
1/2 Jicama, peeled and diced
8 mini sweet peppers, diced (I used a food chopper for this one and chopped them more finely than the others)
2 inches of a small bunch of green onion, sliced very thinly (just the greens)
4 Tbsp chopped fresh cilantro
Throw all of it into a container, then squeeze the juice of 1 lime over it all and let the flavors mix for a few hours before serving. Make it the day before and it’ll be even better.
If you like it spicier, add 1 jalapeño, finely chopped. Keep the seeds in if you like to roast your mouth.