One of the best things about writing a food blog is the relationships you make online. Being a social bunch, bloggers love to get together – whether its at a conference, for a “field trip” or in cyberspace.
So, how do we get together in Cyberspace? We do it with food of course – sometimes we all make the same recipe and post about our success/failure or we do something like this – The Secret Recipe Club. So what exactly is The Secret Recipe Club? Well, it a group of bloggers that are “secretly” assigned another blogger and then we get to choose a recipe from their blog to recreate. It’s a great way to “meet” other bloggers and to find and try new and different recipes. This month, I decided to join in on the fun and was assigned (drumroll please..) Loves Veggies and Yoga, a blog written by Averie, a fellow Southern Californian. Well, you can probably guess by the title what this blog is all about – uncomplicated and healthful recipes featuring lots of fresh produce which are perfect for an active and healthy lifestyle.
Now, I have my own little “secret” – Averie, the author of Loves Veggies and Yoga is no stranger – I met Averie several months ago at a photography workshop and she is lovely – and passionate about food and photography! So, if you have a minute, stop by her blog – I am sure that you will find lots of fun and interesting dishes to try!
Truth be told, I had a hard time deciding on a recipe to try – but Averie’s Sweet Mango and Lime Corn Salsa really appealed to me and so… Sweet Mango Lime and Corn Salsa it was!
Never having combined corn and mango I was intrigued to try it… and it works!! I did tweak this recipe a bit – based upon my own preferences and what I had (i.e. needed to use up!) in my refrigerator. I loved the flavors and textures of this salsa and it’s versatility. It is wonderful with your standard tortilla chips, great with chicken or fish and also terrific in a salad. I honestly don’t think you can ask more of a recipe – can you?
So, thanks Averie for this great recipe!!
Averie's original recipe calls for agave nectar but my mango was so sweet and ripe I found that I did not need it. I also added the scallions, cilantro and jalapeno to the salsa and substituted fresh corn for the canned since fresh is in abundance at this time of year.
- 1/3 cup diced ripe mango
- 1/3 cup diced red bell pepper
- 1 cup fresh corn kernels
- Juice of 1 lime
- 1 tsp. fresh grated ginger
- 1/2 jalapeno, minced
- 2 scallions, thinly sliced
- 1/4 cup minced fresh cilantro
- salt and pepper to taste
- Combine all the ingredients together is a medium sized bowl. Stir to combine. Taste and adjust seasonings.