Ginger-Mango Salsa

This was inspired by a salsa I had at my dear friend's recent wedding. The salsa pairs well with chips, pork, chicken, or firm white fish.


INGREDIENTS:
2 large, ripe champagne mangoes (the smaller more lima bean shaped ones), peeled, flesh cut from pit into 1/4 inch dice (1 3/4 to 2 cups)
2 tablespoons minced red onion
2 – 3 tablespoons lime juice , from 1 to 2 limes
2 teaspoons minced ginger (from about a 1 inch piece of peeled ginger)
kosher salt salt
cayenne pepper
DIRECTIONS:
In medium bowl, toss together mango, onion, 2 tablespoons lime juice, ginger, 1/2 teaspoon kosher salt, and 1/8 teaspoon cayenne; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice, salt, and cayenne. Serve.

***The word salsa is derived from the Latin salsa ("salty"), from sal ("salt"). Saline and salad are also related words. Mexican salsas have traditionally been produced using the mortar and pestle-like molcajete, although blenders are now more commonly used.
** Most salsas sold in the U.S are forms of salsa cruda or pico de gallo, but to increase their shelf life, have been cooked and have vinegar added.
* The dollar amount of salsa sales in the U.S. has overtaken those of ketchup. This may be attributed to the fact that fresh salsas (ones that must be refrigerated) spoil faster than other condiments, and may be purchased more often than condiments with longer shelf lives.

Recipe by Cristina Paul