Mango-Papaya Salsa (and Spicy-ish Chicken)
Mangoes are clearly one of the best five fruits in the history of fruit. This is an objective fact. Chicken breasts, although versatile, healthy and delicious, can get boring and repetitive as shit. This is another objective fact. How do we solve this problem? We help them out with our friend mango, which we have turned into a flavorful, slightly spicy/slightly sweet, generally zesty salsa.
This salsa is insanely easy to put together while the chicken cooks. I made a rub for the chicken of chili powder, cayenne pepper, salt, and a little bit of cumin, vaguely Mexican and with a little spice. I’m really terrible at measuring if I’m not baking, so these measurements are low-key bullshit, but you can adjust based on your taste. Also I’m not terribly committed to the papaya (it’s pretty and it seemed like a good idea at the time) but you can always omit it and just up the mango, which I’ve done and it’s equally as awesome.
1 mango, chopped
1/4 papaya, chopped
1/3 jalapeño, minced (keep the seeds if you want it really spicy, remove them if you just want the flavor of the pepper)
2-ish tbl. cilantro, minced
1/2 white onion, chopped
1/2 avocado, chopped
juice of 1/2 or 1 lime
sprinkle of coarse salt
Gently fold all ingredients together, adjusting for taste.
2 boneless, skinless chicken breasts
1 tsp. chili powder
1/2 tsp. – 1 tsp. cayenne
1/4 teaspoon cumin
Combine spices, adjusting for taste; rub on chicken and grill until done, 10-15 minutes.