Unlike its sweet cousin, salsa seems like an elusive, spicy condiment that can shape shift and transform at any Mexican restaurant you sit at. Even if you take a walk down the chip aisle at your super market, chances are there’s about 20 different variations of “salsa”- walk to the deli and the salad bar, and you’re probably gonna find one or two made in house there too. Meander over to the produce aisle where they sell the tofu and weird meat-less sausages, and what do you know! More salsa. In 1992, salsa did what seemed to be impossible: It beat out ketchup as America’s most sought after condiment.

Our salsa is a departure from the usual tomato base we see most often- Chef Jeff instead went with fresh mangos to add sweetness and balance the serrano chile peppers and red onion’s heat a little bit (If you’re still concerned about the spicy factor of the chile, you could go with a jalapeno pepper, and even scrape out the pith and seeds to make it super mild). To add even MORE freshness and brightness we have cucumbers and lime juice- instead of using plain old pepper, we played up the citrus flavor of the limes and used our Lime Pepper. ALMOST all of taste testers are firmly #teamcilantro, but if you’re one of the unfortunate ones who can’t stand cilantro, you could use fresh parsley instead.

Our Mango Salsa was served alongside our Bahamian Chicken Fajitas but would also pair exceptionally well with fish!