This week got off to a rough start. As often happens on Sunday nights, I found myself unable to sleep a wink. The problem is I think too much. I think about the few pounds that showed up on the scale after an indulgent dinner the night before, even though I know they’ll go away almost as quickly as they came on. I think that my bench press should be progressing much more than it has been (which is not at all in the past three months.) I think about a blogger recipe challenge I want to participate in, which requires me baking and blogging something between the time that Passover ends and May begins (that’s not much of a window.) I think about committees that I’ve over-committed myself too and the events that seem to fill every waking moment of every of every foreseeable weekend for the next three months.
I think I need a vacation, even though I only came into my office two days last week. Note: that doesn’t mean I wasn’t working. I think I worked harder in my kitchen on those “days off” than I ever do at my paid job.
But, I don’t really think about what’s for dinner this week. I’m not worried about it, because I know I’ll pop my head into Google reader and find a million and one delicious ideas. Like roasting a couple mangos and a habanero pepper to make an incredibly simple salsa. I never would have thought of that, but Ella did. And it made perfect sense. Roasting has this way of making sweetness pop from vegetables where you never knew it existed, so imagine what it would do to fruits. I did, and I knew I had to try it immediately.
Of course, there was a little thinking required about what to actually do with this salsa. (As if eating this intensely sweet concoction balanced with just the right amount of fire with a spoon out of the food processor wasn’t good enough.) But that part came naturally, and I’ll fill you in very soon. In the meantime, I bet you have a few ideas of your own. Care to share?
2 mangoes, peeled and diced
1/2 cup chopped onion
2 cloves of garlic, minced
big pinch of salt
1 small habanero pepper
juice from 1/2 of a lime
Preheat oven to 425ºF. Arrange the mangoes, onions, and garlic on a baking sheet. Sprinkle with salt, spray with cooking spray, and toss to combine. Roast for 25 minutes, turning once or twice, until the onions are tender.
Meanwhile, roast the pepper over a gas flame or under the broiler until charred on all sides. Allow to cool, then peel, seed, and mince the pepper.
Place the roasted mango mixture in a food processor with the habanero pepper (start with half of the pepper and add to taste, if desired.) Squeeze the lime juice in and add another big pinch of salt. Pulse to desired consistency.
Makes 1 1/4 cups, or 10 2-tablespoon servings.
Servings Per Recipe: 10
Amount Per Serving
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 1.2 mg
Total Carbs: 8.2 g
Protein: 0.4 g
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