|My FFtY delivery|
What You'll Need:
1/2 Red onion
3 Chili peppers of your choice
1 C Cilantro
The first thing you'll need to do is peel your mango. I used a potato peeler, but make sure the mango is room temp so it's easier to peel and cut. After cut the mango into small cubes and put in a serving or mixing bowl.
I don't usually use avocados in any salsa, but I'm never opposed to it! I did use it in this one, though. I had an extra one and the creaminess of them is welcome in most of my dishes. Just cut the avocado in half and cube them in the shell. Use a spoon to scoop them out into the bowl.
Cut the chilies next. My favorites are Serrano and Wax peppers. I rarely use Jalapenos because they're awesomely spicy but Mike can't always handle it. For this salsa cut the chilies like you would for any other salsa. I had three peppers and since I heard a lot of heat is in the seeds (and my mouth would agree), and since I didn't know how spicy these particular chilies were, I took out the seeds from one of the peppers and left them in the other two. I prefer the heat.
I really love the taste of cilantro but I'm fully aware some people don't care for it. I cut up about a cup of it to add. Do less if you don't like it, but I wouldn't cut it out completely because it helps give a really great freshness to the salsa. I also used mostly the leaves. I'm also fully aware that there is tons of flavor in the stems but I just didn't want to use them.
Now the onions. I've used white onion in salsa before but I already had some red onion and I felt like the flavor would be a good mix with the heat and sweetness, since red onions have a lot of flavor and tend to be a little sweeter too.