Desperation Dinners: A sweet-spicy salsa that'll make your spread sing

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Desperation Dinners: A sweet-spicy salsa that'll make your spread sing

09:13 PM CDT on Tuesday, June 30, 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 and go with just about anything, whether you scoop it up with red, white and blue tortilla chips or scatter it over your favorite fish.

If you simply can't get your hands on a fresh mango, 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.

Write to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016.

MANGO AND TOMATO SALSA

10	to 12 strips fresh peeled mango, finely chopped

1	cup finely chopped fresh tomato (see note)

¼	cup finely chopped red onion

1	clove garlic, minced

2	tablespoons fresh chopped cilantro leaves

	Juice of 2 limes

¼	teaspoon crushed red pepper

	Salt to taste

	Tortilla chips, for serving

Alicia Ross

A colorful addition to your picnic table, this sweet-spicy salsa will pair well with almost anything.

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.

PER TABLESPOON: Calories 8 No fat No cholesterol Sodium 1 mg No fiber Carbohydrates 2 g No protein

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