So my time in Austin continues on, long story short I'll be in this beautiful city until Tuesday. Yesterday's weather was in my opinion amazingly perfect. With the SXSW bands singing to me from South Congress, I opened all the doors and windows and enjoyed every minute of it. With the beautiful weather, Mom and I decided that grilling outside was the only way dinner should be done. I took it a step further and decided for a change of scenery, I would set up a table outside so we could dine outside and continue to enjoy the weather.
Our menu:
Tortilla Chips with Homemade Guacamole
Buttered Cod topped with Mango Salsa
Rice Pilaf
Lemon Meringue Pie
I don't consider myself to be an amazing cook, but I do love cooking. The mango salsa was pretty delicious though so I thought I'd share it with you! After looking over a million mango salsa recipes, I decided to pick and choose my ingredients and luckily, it came out perfectly! Make your own adjustments and enjoy!!
Mango Salsa
3 Mangos
1 Red Pepper
1 Orange
1 Red Onion
2 Limes
1 Bunch Cilantro
5 Roma (or Plum) Tomatoes
Crushed Red Pepper Flakes
Mirin Rice Cooking Wine
Salt and Pepper
Cut (3) Mangos, (5) Tomatoes, and (about 1/2) Red Onion into small pieces similar to the picture above. Remember, no seeds in your tomato pieces!
Separate the Cilantro leaves from the stems and start chopping! Depending on the flavor strength of your cilantro, you can decide how much you use.
Juice the orange and limes and combine all of the ingredients. Add your desired amount of red pepper flakes, a few tablespoons of the rice vinegar and salt and pepper to taste. Cover and refrigerate for 20 minutes or until dinner is served!
Throw on top of your favorite fish and enjoy! Left overs? It's also great on chips as a sweet and tangy salsa!
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