During the wee hours this past Sunday, I watched Pati Jinich’s cooking program, Pati’s Mexican Table. In this episode, Pati showed us how to make a Mango & Tomato salad. I was intrigued, and I added all of the ingredients to my shopping list. later, Sunday morning, I was preparing to go to the Central Market (CM) when I realized that it was Easter Sunday. I checked the CM website; they are closed on Easter. Merde!
Today, I went to the CM and gathered up the ingredients along with a lamb shoulder chop for me and a butterfly pork chop for Susan. The ingredients looked like this:
Susan separated the cheeks of the Ataulfo mango and sliced them thinly; I sliced the tomato and chopped the tomatillos. Later, I sliced the red onion into slivers, and added the sliced jalapeno rounds. I pickled the onion and jalapenos in Persian Lime olive oil and white wine vinegar with coarsely ground black pepper and a dash of salt. The pickle sat on the table for a couple of hours while the mango/tomato/tomatillo rested in the fridge. The process looked like this:
The salad was combined at the table with a garnish of julienned basil from our herb garden as below.
The final pornographic dinner meal was absolutely delightful. If you haven’t ever had this salad, I invite you to read Patti’s recipe and try it.
