Mango and Cucumbers Salsa


The season for mango is almost over. I saw my favorite cultivar, called Maya at the market, and took some fruits without even thinking what to do with them. I am not sure if everywhere in the world people actually distinguish between various Mango cultivars, but in our country we have, at least, 4-5 clearly distinguishable cultivars of Mango available during the season.  The fruits of this specific cultivar are relatively small (like a large pear), with a very thin skin and very fruity, sweet and juicy pulp. The uniqueness of this cultivar is that the pulp isn’t fibrous like in many others, therefore making it very suitable for salads and desserts.

We bought some steaks today and I was looking for a light side-dish. Mangoes came very handy….

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Ingredients:

1 mango
1 medium-sized cucumber
1 small chili pepper (6-7 centimeters-long)
Cilantro and Mint – 2 table spoons of chopped leaves of each
1 branch of Basil
1 tbsp. of vegetable oil, odorless
1/2 tsp. of balsamic vinegar
Juice of half a lemon, or, even better, lime

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Universal Tomato Sauce


Ready for use jars of this sauce practically “live” nowadays in my refrigerator (and freezer – for longer term usage). I have picked up the idea once in a cooking magazine, and I am keeping using it and returning to it ever since. Cooking this sauce is very simple and it can later on be used for either a complete solution for a pasta sauce or a basis for a more complex pasta sauce. It can also be used as a basis for tomato soup or stew, pizza sauce, sauce for kebaps/burgers or even for tomato-based fish dishes. And, of course, it can also be consumed “straight from the jar” with a spoon 🙂

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Most important secret for making a successful tomato sauce is picking up very ripe and “sweet” tomatos. When such tomatoes aren’t available at the markets, it is better to use Italian canned tomatoes.

Following yields approximately 3 lilters of sauce.

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