Mango Salsa

Mango Salsa
Originally uploaded by L.TON

Wow! Amazing! Me blogging two recipes in one week? Absolutely unheard of!

One of the perks of my job is [generally] every Tuesday during the summer, the Muttart's put on Taco Tuesday. It's a great summer time activity that gets all the girls together along with Jeff and Matt (poor guys!) for lots of laughs and really good turkey tacos.

A food I developed quite the love for while living in Santa Barbara, CA was Mango Salsa. It seems to me that it is a lot less common salsa concoction here in the Northeast. One Taco Tuesday, I thought to myself, hmmm... why don't I make some? And so I did! It turned out to be quite the success with pretty positive feedback :]

Although it is a salsa with fruit in it, it is not a fruity salsa by any means. In all actuality the mango adds a nice distinct yet subtle flavor and texture to the salsa, but it is still very salsa-ey and not a sweet tasting salsa by any means. I used jalapeño peppers in this salsa. If you ever wonder how to determine the "hotness" of a jalapeño pepper, this is a great method . Scientifically proven? No... but a genius culinary trick? Definitely.

Current photo of the salsa was two days after I made it, when I brought the extra to Amos Lake for us to enjoy on the boat while we took turns on the seadoo and wakeboard. Not going to lie when I say it was even better two days after I made it.

The recipe I am posting makes A LOT of salsa so you might want to consider halving the recipe. It also keeps for about 3-4 days before it gets mushy and gross. In general, I would say this is a simple and easy to make recipe. Perfect snack food for the summer!

Mango Salsa

ingredients
2 Mexican mango, ripe but not mushy
1 (colorful) bell pepper
1/2 red onion
1 cucumber (or 2 pickling cucumbers)
1 jalapeño, seeds and pith removed
1/4 cup chopped cilantro
1.5 tbs apple cider vinegar
1 lime (about 1.5-2 tbs of lime juice)
1 tspn fresh black pepper
1 tspn kosher salt

materials
knife
cutting board
bowl

1. peel the mangos. Cut into slices about 1/4 inches and dice.
2. dice bell pepper, red onion and cucumber. With the cucumber, you can leave the skin on or off. I prefer to leave the skin on as it adds a nice bit of textural element to the salsa.
3. mince the jalapeño. Don't touch your eyes! it might burn.
4. toss all the vegetables together along with the cilantro.
5. juice the lime right on top of the mixture followed by the vinegar, salt and pepper.
6. toss together until well mixed.
7. let flavors meld together for at least 30-45 minutes. The longer the mixture sits together, the more the flavors will develop.

makes about 3 cups? Just a guesstimate

Vegan Mint Chocolate Cupcakes

Vegan Mint Chocolate Cupcakes
Originally uploaded by LTizzle

I've had a cooking frenzy lately. Maybe its being confused with spring fever.

I adapted this recipe from "Vegan Cupcakes Take Over The World".

I love the extra butteriness of the coconut milk and the nice refreshing quality the peppermint adds. Its like eating a thin mint girl scout cookie!

For the Cake:

1 cup all-purpose flour
1/2 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup coconut milk
1/4 cup water
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup light extra virgin olive oil
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1.5 cups chopped up Oreo Cookies

For the Vegan "Butter Cream" Frosting
1/2 cup shortening
1/2 cup margarine (I used earth balance buttery spread)
3.5 cups powdered sugar
1 tsp vanilla extract
3/4 tsp peppermint extract
1/4 cup coconut milk
3/4 cup chopped Oreo Cookies
Extra Oreo Cookies to garnish


Preheat oven to 350 degrees F

Sift together all dry ingredients.

In your mixer, mix together coconut milk, water and vinegar and let sit for 2-3 minutes
Add sugar, extract, and oil and mix until foamy.

In two batches, add dry ingredients and mix. Depending on how thick your coconut milk is to begin with, you may need to add a tablespoon of water at the end. Mix until there are no lumps. Add chopped up Oreo Cookies.

Pour into liners 3/2 of the way full. Bake 15-20 minutes, or until the toothpick comes out clean.

DO NOT OPEN THE OVEN UNTIL THE 15 MINUTE MARK HAS PAST OR ELSE YOUR CUPCAKES WILL DEFLATE.

Cool on a wire rack. Follow by frosting with Vegan "Butter Cream" Frosting

Frosting:

Beat together the shortening and margarine until well mixed together
Add powdered sugar 1 cup at a time, mixing well.
Add extracts and coconut milk. Beat together until mixed well.*
Fold in Oreo pieces.

Dollop onto cooled Vegan Mint Chocolate Cupcakes!

*If the frosting seems thin, add more powdered sugar and refrigerate for 20 minutes before frosting.