Mango salsa.

Who here likes salsa? Who gets there salsa from the store because you’re to lazy to make it?  Me, I love salsa and sometimes yes I’m to lazy to make my own.  It normally happens when all I want are chips…and by chips I mean nachos and it’s also movie night.  However with that being said, sometimes I like making my own salsa and I’m not feeling lazy…it’s normally a pretty exotic salsa though, not like a normal tomato based one.  Which is where this post comes in, get ready mango salsa!  You can use this salsa for almost anything, such as: Tacos, chips, and on top of proteins like fish.  I personally used cod this time, which I baked with chili flakes.
This recipe is very easy, straight forward and doesn’t take very long to do.

Prep time: 10 minutes  Wait time: 30 minutes (depending)  Servings: 6

Small bowl.
measuring spoon/cup.
Cutting board.

1 mango
1/2 small red onion/or 1 shallot
1/4  red bell pepper
1/4 orange bell pepper (you could use any colour bell pepper you want)
3 cloves of garlic
2 tbsp white wine vinegar
1 lime-juiced
1tsp sugar/or honey (I used raw, and you could add more to suite your tastes)
salt and pepper to taste


  1. Dice the onion into small pieces.  Combine white wine vinegar, lime, and sugar together and place diced onion into liquid.  Set aside till the remaining ingredients are finished.  (This will make the onion have less of a sharp taste)
  2. Peel mango and cut into small pieces, cut the bell peppers into similar size pieces and put them aside.
  3. Peel garlic and finely mince.  There is the option to roast the garlic before mincing, this could give a sweeter taste.  To roast the garlic toss the peeled whole cloves in olive oil, wrap them in foil and place in oven at 250F.  This should take about 20 minutes or until they are golden (keep an eye on them, garlic burns quickly).  Let them cool before adding them to the salsa.
  4. Combine all the ingredients(including the onion liquid mixture) together and season will salt and pepper till it suites your taste.
  5. refrigerate till ready to use, and enjoy!10603636_10153361955348404_253565579615985268_n

Preserved lemons.

I never liked tartar sauce, it always seemed disgusting to me for some reason…and same with fish sticks.  It might have something to do with always encountering them from a jar or box.  Recently that all changed, I had finally tried a tartar sauce that was made by hand and to my surprise it was delicious;  Same goes for fish sticks.  Who knew making something could taste so much better….well I did, but for some reason I never wanted to give this sauce any type of chance.  After that experience I had tried and tested all sorts of recipes.  The one that stood out the most was one that had preserved lemons in it.
So here it is, the last preserved citrus fruit post….for now.  This week post is on preserved lemons and they are very delicious to add to any savoury food such as, tartar sauce.   You will be directed to the canning post I wrote several weeks ago once you get to the method section.

Large pot.
Mason jars
Cutting board.
Medium bowl.
Measuring cups.
Wooden spoon/normal spoon.
Dish cloth.
Grinder (for salt).

5-6 lemons.
A lot of coarse salt. (I used a pink rock salt)
Bay leaves.

1. Cut lemons into wedges leaving 2 for juicing. Juice the lemons.
2. Crush salt, rub a bunch directly into lemons.  Combine juice, cloves, bay leaves and more salt.
3. Place the mixture into the mason jars and sprinkle a little more salt on top.
4. Follow the canning method I posted several weeks ago by clicking the following link.  How to- Canning method.
5. Every once in a while give it a shake to mix up all the salt and liquid.

How to- Preserving, canning method.

I had bought a book in Toronto, Ontario on different preserving methods and a variety of recipes; I have been wanting to test it out for a while.  So that’s what I did, preserving of the canning variety…and when I say canning, I’m talking about mason jars.  Not actual tin cans.
Every time I think of this procedure I often remember my grandmother…whom is very much alive and hilarious.  When I was a little girl she use to pickle beets, well she probably still does; However being in a different province than her makes it hard to enjoy her delicious beets.  Anyways, she pickled beets and I would enjoy them every year, and that’s a huge memory of my childhood.  That’s why I decided to take canning and preserving up.  It’s something that has been lost over the years and I feel people really need to start getting back into it.
It is also something that is very useful in my career.  Over the next couple of weeks I’ll be taking this preserving method and creating a variety of recipes to share.  So prepare yourself for a whole lot of deliciousness…in a “can”.

Also a big shout out to my home-brah and colleague Davo Wallace for helping me preserve (and making sure I didn’t break anything). …yes I did call him home-brah.

A very large pot and medium or small pot.
Mason jars.
Cutting board.
Measuring spoons/cups.

A variety of ingredients, it really depends what you want in it.
People often use lots of salt, or sugar.  You can also make a brine, using salt, vinegar, sugar and a variety of spices/herbs you happen to enjoy.
The main ingredient you are preserving, such as: cucumbers, citrus fruits or even eggs.

1. Boil your large pot of water till it is simmering.
Prepare your ingredients, for me that would be tons of salt, lemons cut and some juiced, and spices.  Combine all but juice and some salt.
3. Make sure to wash your jars and lids well in hot soapy water.  Once rinsed, sanitize in the simmering water for about a minute.  Be careful taking them back out.  Bring water to a complete rolling boil!!!
4. While jars are still hot place you ingredients into the jars. Including the juice and remaining salt poured on top.
5. Wipe the rim of the jars with a clean damp towel.
6. Centre the middle part of the lid onto the jar and twist the other half until it is resistant.
7. Carefully place jars in boiling water, making sure water covers the jars by about 1 inch. I leave my jars in the water for about 5- 10 minutes depending on what it is containing and how much. Turn water off leaving jars inside for about 5 minutes till water is settled.
8. Carefully take jars out and leave at room temperature till cool.  To see if the seal worked properly tap or lightly push the middle of the lid, if it doesn’t move, is stiff and looks sucked inwards it worked!
9. For storage keep in a cool dark area, refrigeration is not needed till open.