Recipe:: Ripe Mango Salsa

This salsa is a perfect alternative to the usual gravies and sauces on meat, fish and poultry. It is also yummy as a dip and a dressing. In this recipe, instead of adding the usual raw onions which other people don't really like, I cooked them lightly with olive oil just to sweat them. I added roasted pimientos instead of red bell peppers so as not to overpower the salsa. The smoky flavor of the roasted pimientos goes well with the rest of the ingredients.

Preparation time: 30 - 45 minutes
Yields about a cup

Ingredients:

• 1 piece medium onion, diced
• 1 piece pimiento, roasted and diced
• 1 piece jalapeño, seeded and sliced thinly
• 1 piece ripe yellow mango, diced
• A handful of cilantro, chopped
• 2 tbsp. olive oil
• A pinch of ground turmeric
• Pinch of salt (optional)

Procedure:

1. Sweat the onions in a tablespoon of olive oil just to release its sugars and remove the bitter taste, Set aside.
2. Broil the whole pimiento under the flame until the skin is charred.
   
3. Peel and remove the seeds and then dice them.
   
4. Add all the ingredients together in a glass bowl, drizzle with the remaining olive oil.
5. Store in an airtight container. This should last about a week or so in the fridge.