Every time my Husband goes away for a night or two I make myself up a big batch of chilli so that I have my meals (both brunch and dinner) sorted while he is gone as I have a fear of leaving the house when he isn’t around (please tell me this isn’t just me!?). Last weekend he went up to York for one night with work and as I was gathering up my chilli ingredients in Waitrose (other supermarkets are available), I decided to finally make the salsa I had been dreaming up the recipe to for the last few months.
It went really well as a fruity, spicy, fresh kick with my bowl of dinner chilli but it really came into it’s own when I had it with my chilli on hummus on toast brunch the next day! I think it would also make a really ace salad dressing or as a garnish for curry.
INGREDIENTS – (makes about 200ml which is about half the size of the small nutribullet cup which is enough for about 6 topping sized portions)
1/2 a small handful of ripe mango
12 pickled jalapeño slices
1 small handful of coriander
1 teaspoon garlic powder
1 Pinch of salt
1/2 teaspoon pepper
1/2 a red onion
A big ol’ splash of the pickle juice from the jar of jalapeños (sorry if you came here looking for a technical food blog with exact amounts)
Whizz it up in a food processor or blender and make an upset face that it’s green not yellow (I really wanted it to be yellow).
You want it to be the consistency of a chutney, so if it’s too watery add some more jalapeños or onion or garlic powder and if it’s too thick add some more pickle juice.