Mango, watermelon and tomato salsa fresca recipe
A week of recipes designed for easy cooking, in or out of a burrito. Viva Mexico Week, Day Three.
Even though I love Mexican food, I'm a little afraid of salsa fresca, the salsa that works magic on chicken and bean burritos but almost always contains cilantro. Sometimes those cilantro leaves jump right up and grab onto my tongue, where I can't avoid the vaguely soapy taste they leave behind. One day, I had an epiphany: I can make my own salsa, and leave the cilantro out. Yes, out, completely, none, not one sprig of it. Don't tell anyone, but this mango, watermelon and tomato salsa fresca packs plenty of sweet and a touch of heat, flavor and crunch, and doesn't need cilantro at all. If you want to add it, I won't stop you, but try it without and enjoy your own little epiphany over your next burrito.
Mango, watermelon and tomato salsa fresca
Makes 3 cups.
1 cup diced watermelon
1 mango, diced
1/2 cup seedless (English) cucumber, diced
1/2 cup ripe tomato, seeded, diced
1 jalapeño pepper, seeds and ribs removed, minced
Juice of 1/2 lime, or more to taste
Kosher salt, to taste
Combine all ingredients in a mixing bowl. Chill until ready to use.
Other recipes that use these pantry ingredients:
Tomatillo salsa, from Pinch My Salt
Pork tenderloin medallions with mango-lime salsa, from Recipe Girl
Grilled mahi mahi with mango red pepper and lime salsa, from Cookin' Canuck
Guacamole, from Homesick Texan
Fish tacos with mandarin-orange salsa, from Gimme Some Oven