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- 150 g Kirschtomaten
- 1 reife Mango
- 2 cm frischen Ingwer, geschält
- 1/2 Zwiebel, geschält & gewürfelt
- 1/2 TL Garam Masala
- 1/2 TL Knoblauchpulver
- 1/4 TL Chiliflocken
- 1 Prise Salz
- Saft einer Limette
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Wasch die Kirschtomaten und schneid sie in kleine Stückchen. Ich habe sie jeweils geachtelt, aber du kannst sie auch noch kleiner schnippeln, wenn du deine Salsa weniger stückig magst.
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Schäl und entstein die Mango und schneid sie ebenfalls in kleine Stückchen. Dann raspelst du den Ingwer dazu.
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Gib alle Zutaten in eine Schüssel und rühr sie gut durch.
Schmecke noch ab und würze bei Bedarf etwas nach.
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Frisch schmeckt die Salsa am besten, aber wenn du sie nicht sofort essen willst, gib alles in ein verschließbares Glas und stell es in den Kühlschrank. Dort hält sich deine Salsa für ein paar Tage frisch.
Sometimes it just comes over me and I need that extra large serving of carbs. Do you feel me?? (Thanks for nodding, friend 🙂)
If this desire arises, my weapon of choice is often a large plate of potato wedges fresh from the oven. They are wonderfully spicy, not too greasy and therefore healthier than storebought wedges, woohoo. For dipping there is either ketchup, hummus or delicious Mango Ginger Salsa, homemade of course. Wanna know the recipe? Here we go…
This is a really quick one and turns ‘boring’ wedges into an exotic & fruity dipping experience. I love everything about dipping, anyway. Forks & knives aren’t an invention made for me. 😋 All you need for your salsa are 9 simple ingredients, most of which (if not all) you already have at home, and 10 minutes time.
While your wedges are getting crispy in the oven, you can easily whip up some wonderfully fresh salsa. Bonus: no strange ingredients, no flavor enhancers, no sugar.
Of course, the salsa also goes well with veggie patties or grilled stuff. Whatever combo you like. 💚 Let‘s do this! Your reward will be a giant plate of homemade wedges served with delicious Mango Ginger Salsa with which you can cozy up on your couch tonight. Sounds like a good idea to me.
Happy dipping & bon appetit! XO, Romy
- 1 cup | 150 g cherry tomatoes
- 1 ripe mango
- 1" | 2,5 cm fresh ginger, peeled
- 1/2 onion, peeled & diced
- 1/2 tsp Garam Masala
- 1/2 tsp garlic powder
- 1/4 tsp dried chili flakes (or more, if you like it hotter)
- pinch of sea salt
- juice of 1 lime
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Wash the cherry tomatoes and cut them into small pieces.
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Peel and stone the mango and cut it into small pieces as well. Then grate the ginger.
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Put all the ingredients in a bowl and stir well.
Taste it and adapt seasoning, if necessary.
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The salsa tastes best fresh, but if you don’t want to eat it right away, store it in a sealable glass in the fridge. There your salsa will keep fresh for a couple of days.