Thursday, May 28, 2009

Shut-Ups! Mango Salsa

Mango Salsa
1/2 to 1 whole skinned and diced mango (depending on your taste)
4 diced smallish tomatoes
1/2 to 1 full can of diced hot peppers
1/2 cup chopped red onion
juice of 1 lime
1/4 to 1/2 cup fresh chopped cilantro
(to make this really easy, we used one can of Ro-tel diced tomato and peppers. And one of tomatoes with lime and cilantro to replace the diced tomatoes, hot peppers and cilantro. We still added the lime juice.) To make it even easier, use prepared salsa, add lime juice, cilantro and the mango.
This will keep 2-3 days in the fridge.
Add the following if you want:
1 drained can of black beans
1 diced avocado
For a delish healthy "chip" preheat oven to 250. Grab a package of whole grain tortillas and a pizza cutter. Roll the pizza cutter over several stacked soft tortillas into pie shapes and then cut the pie slices one more time into funky shaped triangles (math folks, help me out, would this be the infamous isosceles?). Repeat til you have lots of triangles. Place them on cookies sheets and bake until crisp. (check them at 20 minutes and then 35). They will get a little darker. Good stuff.