When it comes to salsa, I usually like making my own because I love chunky salsa. A lot of store-bought jar salsa say they are “chunky”, but they also tend to be very “mushy” which I am not a fan of. There is nothing better than fresh salsa. All the flavors are
This jar of salsa will last in the fridge for up to 6 days. Of course, the longer the salsa is in the fridge, the fruits and vegetables will start to breakdown a bit because they are sitting in the citrus juices. But, by about day 3 or 4, all the flavors will have married and the fruits vegetables will have absorbed all the goodness of the citrus juices. So, as the salsa sits in the fridge, the better it gets. But be sure to enjoy it within 6 days because it will start to go bad after about day 6.
Mango & Blood Orange Salsa is truly a party in your mouth.
Whole30 II Vegan
For this mango and blood orange salsa, I definitely wanted to pair the sweet mangoes with a lot of citruses. With the sweetness of the mango paired with the tart of the lemons and the slightly sweet and slightly tart blood orange, it is truly a party in your mouth. Now, this wouldn’t be a recipe from me if it didn’t have some spicy element. So, I decided to go with jalapeños. It adds more greenery and a little kick. But, you are free to add any kind of chili pepper you prefer.
So the next time taco Tuesday comes around, make sure you have this salsa at the table to complete the night.
Try serving with our Instant Pot Carnitas!Print
Fresh sweet mangoes paired with blood orange, citrus, and fresh herbs. Fresh salsa for all your taco Tuesday needs.
- 1 blood orange -cut into segments (see instructions)
- 1 small lemon -cut into segments (see instructions)
- 1 ripe mango -ripe but still firm (diced)
- 1/2 a large cucumber -diced
- 1/2 a jalapeño pepper -diced
- 1 tbsp. freshly chopped parsley leaves
- 2 tbsp. freshly chopped cilantro leaves
- 1 tbsp. apple cider vinegar
- salt and pepper to taste
- First, to cut the blood orange and lemon into segments: cut the top and bottom of the orange and lemon (so they can sit flat on a cutting board). Use a sharp paring knife to peel the peel and the pith (deep enough to remove the thin white membrane and expose the flesh of the orange and lemon). Clean up any remaining membrane from the orange and lemon. Now, one at a time, hold the orange or lemon in one hand over a bowl (so you can catch all the juices). Use the sharp paring knife to cut between a segment and the membrane. Don’t cut all the way through, just to the center. Then twist the orange or lemon a bit and remove the segment from the connective membrane. Continue the process all around the orange and lemon and squeeze the remaining juices from what’s left of the membrane into the same bowl.
- Now, add the rest of the ingredients to the bowl and stir to combine. Season the salsa with salt and pepper to taste and let it sit for about 10 minutes before serving.
- Transfer any leftover into a mason jar with a tight lid and store in the fridge for up to 6 days.
If you are serving children, I will definitely recommend using a mild chili pepper and maybe omitting the lemon and using 2 blood oranges.