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Cleveland Cavaliers:
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Buckeye Blogging:
OSU – Michigan college football rivals meet in Baghdad
Varsity Letters:
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All Da King's Men:
Headed For Disaster
Blog of Mass Destruction:
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Akron Law Café:
Federal Judge Declares DOMA Unconstitutional
See Jane Style:
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Car Chase:
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Let's Talk Real Estate:
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Ohio Travels with Betty:
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Sound Check:
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HRLite House:
Colloquium at University of Akron
Akron Gamer:
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By Beverly Mills, with Alicia Ross
United Feature Syndicate
Published on Wednesday, Jul 01, 2009
The only thing better than July Fourth is a July Fourth that creates a three-day weekend. Let the picnics, deck parties and poolside snacking begin — and we strongly suggest taking today's Mango and Tomato Salsa along for the ride.
This quick salsa can go just about anywhere, with just about anything, whether you scoop it up with red, white and blue tortilla chips or scatter it over your favorite fish.
In Miami, salsa recipes start coming to the fore about the same time co-workers start dumping bags of ripe mangoes on one another's desks. (Beverly is on her third batch of this salsa after getting a Hefty bag full of amazing mangoes just last week.)
Fresh mangoes are available in supermarkets everywhere. If you simply can't get your hands on a fresh one, jarred mango strips from the supermarket produce section make a surprisingly acceptable substitute.
In less than 20 minutes, you can produce this bright burst of flavors that just might compete with the fireworks.
MANGO AND TOMATO SALSA
10 to 12 strips fresh peeled mango, finely chopped
1 cup finely chopped fresh tomato (see note)
1/4 cup finely chopped red onion
1 clove garlic, minced
2 tbsp. fresh chopped cilantro leaves
Juice of 2 limes
1/4 tsp. crushed red pepper
Salt to taste, optional
Tortilla chips, for serving, optional
Combine all ingredients in a medium bowl, catching as much of the juices from the mango and tomato as possible and mixing them in. Serve immediately with chips or cover tightly and refrigerate for up to a week.
Makes about 2 cups.
Note: It is not necessary to peel or seed tomato. The salsa is also delicious with seafood or grilled pork.
Each tablespoon (without chips) contains about 8 calories (4 percent from fat), a trace of fat (no saturated), no cholesterol, a trace of protein, 2 grams carbohydrates, a trace of dietary fiber and 1 milligram sodium.
Beverly Mills and Alicia Ross are co-authors of three cookbooks for the desperate. Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at http://www.kitchenscoop.com.
The only thing better than July Fourth is a July Fourth that creates a three-day weekend. Let the picnics, deck parties and poolside snacking begin — and we strongly suggest taking today's Mango and Tomato Salsa along for the ride.
Get the full article here.
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