- leftover spiced grilled pork tenderloin
- peach and mango salsa
- leftover green salad
Badger's Peach and Mango Salsa
2 ataulfo mangoes
2 ripe peaches
juice from one large lime
1/3 cup diced red onion
2 Tbs. chopped fresh cilantro
1 serrano pepper, seeded and minced
Dice the mangoes thusly: cut them in half vertically, working around the large pit in the center. Make diamond cuts with a knife through the flesh but NOT the peel, then scoop out the diced mango with a spoon. Put in a glass or other non-reactive bowl.
Peel the peaches (I used a little paring knife and it was a total pain in the ass, but worth it) and cut them into a dice the same size as the mangoes (again, working around the pit). Chuck them in the bowl as well.
Add the lime juice and toss with a non-reactive (plastic, wood, whatever) spoon.
Add the diced onion and chopped cilantro and toss. At this point, if you're cooking for wimpy types who don't like the heat from the peppers, you can set a bit of salsa aside.
OTHERWISE, stir in the minced serrano and serve. It gets hotter as it sits and will keep for a few days in the fridge. Also great with any sort of grilled fish, chicken or pork, or just scooped up with tortilla chips.