sweet and spicy
I found an old blender in the trailer's pile of castoff kitchen goods abandoned by prior residents. While it lacked many of the capabilities of a modern space-age food processor, it would certainly suffice for the humble task I would set for it. I endeavored to manufacture a peach-mango salsa - for that Malaysian-Mexican fusion cuisine.
Sweet and spicy peach-mango salsa:
- Begin with the following ingredients:
- a mango, skinned and cored
- one peach with seed removed
- an orange bell-pepper with the stem removed
- an optional red bell pepper
- one serrano pepper for spice (please adjust the number and type of pepper depending on your individual tolerance for spice)
- one quarter of an onion
- a third of a cup of fresh-cut cilantro
- one third tablespoon of salt
- a quarter cup of lemon juice
- half a clove of garlic, peeled.
- Toss all of these guys in the blender, and
- chop to desired consistency.
Adjust ingredients as necessary to taste and to personal preference. I should note that this recipe was inspired by the recommendations of the inestimable Kyle Beucke, professional salsa chef and insect taxonomist.
