Fresh Mango Salsa and Pico De Gallo

In week one of Root’s Culinary Training Program, trainees learn the importance of mise en place, preparing as much as possible by looking at a whole recipe before beginning. They talk through the ingredients, tools, and equipment needed, how much time each step will take, and what can be done concurrently. In addition, they start to learn some basic knife cuts. 

All of these lessons can be applied when making salsa and pico de gallo! These recipes are “tried and true” favorites from the Root kitchen. You can practice your own mise en place and knife skills and give them a try - let us know what you think!

Fresh Mango Salsa

Ingredients:

  • 1 cup finely chopped white onion (about 1 small onion)

  • ½ pepper, ribs and seeds removed, finely chopped

  • 1 teaspoon red pepper flakes

  • ¼ cup lime juice

  • ¾ teaspoon salt, more to taste

  • 1 ½ pounds ripe red tomatoes, chopped

  • ½ cup finely chopped fresh cilantro

Instructions:

  1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice & salt. 

  2. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

  3. Add the chopped tomatoes & cilantro to the bowl & stir to combine.

  4. For the best flavor, let the mixture
    marinate for 15 minutes or several hours in the refrigerator. 

Pico De Gallo

Ingredients:

  • 2 ripe mangos, diced

  • 1/2 medium red bell pepper, finely diced

  • ½ cup diced red onion

  • ¼ cup packed fresh cilantro leaves, chopped

  • 1 jalapeno, seeded and minced

  • 1 large lime, juiced (about ¼ cup lime juice)

  • ⅛ teaspoon salt

Instructions:

  1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. 

  2. Drizzle with the juice of one lime.

  3. Using a large spoon, stir the
    ingredients together. Season to taste with salt and stir again. For best flavor, let the salsa rest for 10 minutes or longer. 

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