I made mango salsa tonight, oven-baked salmon. With a little help from Natalie who prepared the salmon. She used olive oil, and lemon juice seasoned the salmon and baked under the foil until it was nice and pink.
Mango Salsa: 1 medium ripe mango, peeled and diced, 1 cup diced cucumber, 1 medium onion diced, 1 medium tomato, seeds removed, diced, 2 small habanero peppers, seeded and finely minced, 6 clove garlic, finely chopped, 2 tablespoons lemon juice, season salt.
To make the mango salsa, combine everything in a medium bowl, stirring gently to combine. Add the salt, to taste. Cover and set aside. If not using the salsa right away, chill in the refrigerator.
Tomorrow I'm adding avocado, and a little more salt, another tomato to make salsa for perhaps tocos.
