Living without salsa is like living without a soul (maybe a little dramatic). But when I found out that I had an autoimmune issue that was making me infertile, I was excited that we finally found our answer, but devastated that all night shades were literally off the table. A few months ago I was visiting my family back in California and my dad made a crazy good persimmon salsa - persimmons are hard to get a hold of over here in the UK, so I substituted with a mango!
I went a solid year without googling or experimenting in the kitchen (I’m not sure why), so when I found suitable AIP replacements like Nomato & Mango Salsa, I felt like I got a little part of me back!
This recipe makes enough salsa for 4:
1 Mango (make sure it's not too ripe - you don't want mushy salsa)
1 Red Onion
2 Garlic Clovers
Fresh Lemon (1/3) or Lime (1/2) Juice
Salsa is so easy to make - you can just use a knife for a chunky salsa or if you want a finer salsa use either a hand or electric chopper. Chop all ingredients to desired chunkiness, add fresh lemon or lime juice & mix it all together!
This mango salsa is fantastic with fish tacos (gluten free of course), AIP friendly fajita salad (recipe coming soon) or just about any fresh Mexican-themed dish. If you have your favourite "chip" substitute, this salsa is amazing straight out of the bowl!!
Sugar Warning: If you’re following a low-carb diet or watching your sugar intake, you’ll need to know Mango is high in sugar. 3 ounces of Mango has roughly 12.3 grams of total carbohydrates - Sugar, a type of short-chain simple carbohydrate, accounts for more than 90 percent of the total carb count, totaling 11.3 grams.