Salsa is most commonly made of tomatoes and onions, but not always. The farmer's market bounty can be turned into many other interesting kinds of salsas featuring fruits and other unexpected veggies. This week, we'll give you a few new ways to dip your tortilla chip. This one comes from cook and wine expert Guy Bower.
2 mangoes, peeled, pitted and diced
1 small red onion, diced
1 15-oz. can black beans, drained and rinsed
1 red pepper, seeded and diced
1/2 cup washed and finely chopped cilantro
2 jalapenos, roasted, peeled and finely diced
2 banana peppers, roasted, peeled and finely diced
Juice of one lime
To roast peppers: Preheat broiler to high. Place peppers on broiler pan close to heat. Turn often, blackening skin. When most of the skin is black and blistering, remove and place in paper bag to steam for 10 minutes. Carefully remove skin. (To keep juice from fingers, use kitchen gloves when peeling.)
Dice with seeds. Removing seeds makes the salsa less spicy. Mix all ingredients. Serve with tortilla chips or use as an accompaniment to grilled chicken, flank steak or salmon. Makes 4 cups.