WHB: Mango Salsa

| April 9, 2006 | 5 Comments

Well, it’s Sunday again. Palm Sunday, in fact. So it’s time for Kalyn’s Kitchen’s Weekend Herb Blogging, Sweetnicks’ Weekend Dog Blogging and Weekend Cat Blogging at Eat Stuff. Check in later tonight for round ups of each event.

I’ve been on a big pasta kick for a while with my Weekend Herb Blogging entries. So I am going to be doing my best to get away from that over the next few weeks. As some of you may know, I have been working towards being healthier and shedding my baby weight. So far, I have lost about 23 lbs. With summer approaching I am ready to kick my loss into turbo and really look great. The program that has been working wonders for me is SparkPeople. Check it out. It’s comprehensive and has tons of great tools. And better yet, it’s now free.

Back to WHB, I picked up a champagne mango at the grocery store the other day as well as a few kiwis. The mango is very smooth and has a sweet taste with a kick. I LOVED it. The kiwis were originally for my stepson, but since he kindly informed my husband that since he (daddy) was working this weekend he didn’t want to see us. Don’t you just LOVE kids? C’est la vie, though.

So anyway, I wanted to do something cool and different with these fruits – like a sweet and spicy salsa. I searched my fridge and found a lone hot pepper and a tomato. Now I was ready to go.

Here’s the recipe:

Tropical Inspiration Salsa
makes about 2 cups

1 champagne mango, peeled and diced
1 kiwi, peeled and finely chopped
1 medium tomato, diced
2 scallions, thinly sliced
1 hot red pepper, seeded and minced (I used a Serrano)
1 tablespoon sugar
1 tablespoons lime juice
1 teaspoon vanilla extract

Combine all ingredients and mix well. Place in an airtight container and let chill for at least 30 minutes to marinate.

* * * * * *

See how easy that was?

Now, onto what I did with it.

This is a two egg turkey chili and cheddar omelet. It was FANTASTIC together. The omelet was very simple. Here’s the recipe:

Turkey Chili and Cheddar Omelet

Serves 1

2 large eggs

salt and pepper to taste

1/8 tsp chili powder

2 tbsp turkey chili

.75 oz cheddar (I used a Kraft 2% cheddar single)

 

In a mixing bowl, beat the eggs with the salt, pepper and chili powder until foamy on top.

Heat a medium frying pan over medium heat and spray with cooking oil.

Pour egg mixture in.

When egg is set (the bottom slides easily around the pan) spread the chili across the center of the omelet and top with the cheddar. Fold the two sides of the omelet around the center and press down to set.

Cover and let cook for 1-2 minutes, until cheese is melted.

Category: spices/herbs, vegetables

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (5)

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  1. Kalyn says:

    I love the sound of this. Your photo of the salsa is great!

  2. sher says:

    Congratulations on the weight loss. That’s great. I love mango salsa, it would be great on fish too.

  3. Ivonne says:

    Sounds like you had a busy weekend!

    That salsa is amazing! I’m just getting into salsas lately and I’m adding yours to list of ones to try!

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