When I think of Cinco de Mayo, the first thing that comes to mind is a good fresh salsa, creamy guacamole, black bean soup and a good pico de gallo. Thinking about food makes me forget about what Cinco de Mayo is really about: on May 5, 1862, the Mexican army defeated the French army twice its size, in the epic Battle of Puebla.
Read more ¿Qué más? Yummy boneless grilled pork chops with teriyaki glaze
Cinco de Mayo is celebrated in Puebla but especially here in the U.S. And to keep the party going, I'm sharing this delicious recipe: a salsa to eat with tortillas and nachos, and to be served with tacos and burritos, made with grilled mango, peaches and tomatoes. Hope you like it!
Grilled mango, peach and tomato salsa
Makes 3 cups
Ingredients:
1 1/2 cups of tomatoes, cut into eight
1-2 jalapeño peppers, cut in half, seeded and deveined
1 cup peaches, pitted, sliced lengthwise
1 cup mango, peeled, seeded and cut lengthwise
3/4 cup red onion finely chopped
1/4 cup fresh lemon juice
1 cup chopped cilantro leaves
3 Tbs. of olive oil
Salt
Preparation:
Sprinkle the tomatoes and jalapeño with a little olive oil and put them in a perforated grilling pan.
Cook on a grill over medium heat for 8 to 10 minutes, stirring occasionally. Charring the tomatoes adds an interesting flavor. Let stand in a bowl, to cool and release the juice.
In the same skillet, grill the peaches and mango. Cook 3 to 4 minutes per side. Let stand in a bowl to cool.
Reserve the liquid from tomatoes and fruit.
Chop the tomatoes, peaches and mango coarsely and put them in a bowl with their juices.
Chop the jalapeño as finely as possible and add it along with the onions in the bowl with the tomatoes and fruits.
Add the cilantro leaves, lemon juice, olive oil and salt to taste. Stir, cover the bowl with some plastic wrap and let marinate for at least an hour in the refrigerator.
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Image via Enriqueta Lemoine
