Mango Salsa plus a secret

Cooking School Secrets for Real World Cooks by Linda Carucci 641.5 CAR, contains recipe secrets on every page.  Helpful information on everything from what types of cheese melts faster than other types, how to bread chicken, and more.

Here’s a recipe for Mango Salsa and a tip

1 1/2 cups diced mango (1/3 inch dice from about 3 small or 1 large mango)

1/4 cup minced red onion

1/2 cup quartered Sweet or Sungold cherry tomatoes

1/4 cup diced red bell pepper

1 jalapeno chile, seeded, deribbed, and minced

1 serrano chile, seeded, deribbed, and cut into fine 1/2 inch long julienne

2 tablespoons chopped fresh cilantro

1/4 teaspoon sugar, if needed

Kosher salt and fine, freshly ground black peppper

2 tablespoons red wine vinegar

2 tablespoons mild-tasting extra-virgin olive oil

In a small bowl, gently mix together all ingredients in the order listed, adding the sugar only if the fruit is not sweet enough.  Taste and adjust the seasoning with sugar, salt, pepper, and vinegar, if necessary.  Let the salsa sit for 20 minutes before serving to allow the flavors to blend, or cover and refrigerate for up to 4 hours.

Tip:  Two different chiles are used in this salsa.  “Be sure to wear latex gloves to protect your hands..and don’t rub your eyes.”  If you forget to wear the gloves, the author notes that one time when she forgot to wear the gloves, she awoke the next day with both hands stinging.  She soaked her hands in a big bowl of yogurt, to neutralize the heat, and after 20 minutes, the sting was gone.