Mango Salsa and Tortilla Strips

“What is that? What is that? What are you doing? You’re taking all the caviar!

That caviar is a garnish!”

~ Kathleen Kelly in You’ve Got Mail

This must be my favorite recipe in the whole SCD cookbook (see previous post). It’s not a meal, it’s a garnish! It is the Mango Salsa! Ahhh, it’s so refreshing, I could eat the whole bowl…but unfortunately, Matt is usually here to fight me for it.

Ingredients
2 ripe mangoes, peeled and diced
1 Serrano chile, finely chopped (Jalapeno works fine)
2 spring onions, finely chopped
½ red pepper, finely chopped
½ yellow pepper, finely chopped
1 cup fresh cilantro, finely chopped
1 lime, juiced, or more to taste

This part is hard: put it in a bowl. Chill it in the fridge for 1 hour…if you can wait that long.

*This salsa is great on top of fish, or in fish tacos, or chicken tacos, or with chips. But we like it on tortilla strips! My mom always used to make these, I don’t know where she got them from. Basically, you cut a bunch of corn tortillas into strips, and then toss the strips in a little bit of olive oil and coarse salt. Lay them out on a baking sheet and (in my oven) bake at 350 for about 20 minutes, or until they are as crispy as you like them!