The Ultimate Summer Salsa
(Written from the relative safety of May 2020)
Last year was rough. It was made maybe a bit rougher by my decision to cook dinner for my family every night, but I wanted to contribute towards the workings of the home. My family practiced great stoicism, or poorly masked fear, while I toyed with everything from a za’atar roast chicken (it was not good) to dumplings from scratch, and many shades of godforsaken banana bread.
Elbows deep in a Shepherd’s Pie one evening, I overheard what sounded like the beginnings of a revolt; my mother was threatening to ask friends and family to send dinner and order in, as she was growing increasingly tired of my new “hobby.” To try and maintain my post as head chef in an empty kitchen, I drowned myself in food and recipe blogs, hoping to find something that would reignite her interest in my cooking. I belong to a family of four who talk about the next meal whilst working on the current. Cooking for them is not an easy task. I had to find a way to make myself an indispensable part of the running the house, to feel like I was pulling my weight.
I wandered, somehow, to a Mexican fusion food blog where I went through hundreds of different guacamole and salsa recipes, promising euphoria at first bite. Hoping to alleviate, if only for an evening, the uncertainty of our days and state of mind, I wanted to make something that promised fun. I managed to hustle a box of mangoes in exchange for two bottles of red wine to make what came to be known as the Ultimate Summer Salsa.
The Ultimate Summer Salsa is an homage to the summer of a lifetime, a summer that shook me from my hopeless slumber and forced me back to life. This salsa is an explosion of sweet, spicy lemony confetti that leaves your taste buds wonderfully confused and desperate for more. My family and building friends dug into this tropical marvel night after night, and soon discovered its perfect, dangerous accompaniment: copious jugs of frozen margaritas. This almost nightly Eucharist offered unabated comfort during a turbulent time. Not only did it cement the household role I was eager to keep, it catalyzed the deepening of a bond amongst once, casual neighbours, that would have otherwise remained an awkward, elevator side hug.
Illustrated by Dominic
INGREDIENTS
3 mangos nicely chopped up*
1 medium red bell pepper, chopped
½ cup chopped red onion
2 jalapeños, seeded and minced (I like it quite spicy, so add less if you don’t)
2 de-seeded green chilis
1 large lime, juiced
1 loaded tsp of cumin powder or garam masala powder
1 gentle tsp of paprika powder
a handful fresh cilantro leaves, chopped
salt and pepper, to taste
Lots of Doritos
METHOD
For a great snack, toss everything together and dive right in, one Dorito at a time. If you need to convert this into a more substantial main dish, I’ve got an idea. **
*On the mangos: I like alphonsos. If you’re lucky enough to live in Bombay, you’re golden. If you’re not that fortunate and have a friend with a FedEx hook up, ask them nicely to please courier a peti to you
** A year later, I mixed this salsa up with some lightly cooked shrimp in olive oil. I then loaded the entire summery mix into a hard shelled taco, and voila! - that was dinner.
** On leftovers: If any of this salsa remains, which i don’t think it will, it should last about a day in the fridge.
Illustrated by Ann Dominic
No Mexican feast is complete without a little margarita action. I like mine straight forward and frill free. Find yourself a bucket (you’re going to want to make at least that much) and follow the steps outlined below to transport yourself to the shores of a tequila sunrise.
Frozen Margarita
Ingredients
Salt
Lime wedges for rimming glass and garnishing
1 cup tequila
1 cup lime juice
½ cup any orange liqueur – my favourite is Cointreau
1 tbsp agave or maple syrup
6 cup ice
Process
Run a lime wedge around the rim of 4 glasses. Dip the edges of the glasses in coarse kosher salt.
Add tequila, lime juice, triple sec, agave syrup and ice to a large blender. Blend until slushy. Taste and add more sweetener if desired.
Pour into prepared glasses and serve immediately.
