Mango Dill Relish

This relish is wonderful if all you do is combine mango and red onion – you could stop right there. The sweetness of the mango counteracts the sharpness of the onion so well that the onion’s natural sweetness and flavor really pop out. For this recipe, I added lemon to get some additional complexity and dill to tie the relish together with my Sugar and Spice Salmon (recipe in this blog), which uses pickling spices, including dill seed. I just like to add a little olive oil to loosen things up a bit. The pepper is entirely optional – I tend to put peppers in everything, but do this if you want a bit of extra kick. Really, the side ingredients you add on top of the mango and onion should complement whatever dish you are serving – so try your own variations. This is great on any type of fish or even a grilled pechuga de pollo.

  • 1 mango
  • 1/4 red onion (about 1/4 cup)
  • up to 1 tablespoon lemon juice to taste
  • olive oil
  • a few sprigs of fresh dill
  • up to 1/2 serrano or jalapeno pepper

Peel and dice mango into 1/4″ cubes. Chop red onion finely. You want each piece of mango to have two or three smaller pieces of onion clinging to it. Seed and chop pepper as finely as you can. If the pepper pieces are too large, the spice content will be too uneven and some bites too hot / others no heat at all. Toss with lemon juice, a drizzle of olive oil, and add the springs of dill, chopped.

I doubled this recipe for a party of 8 and had plenty left over. One old codger, observing the proceedings, as my brother chopped mango and I was tending to a 5 pound slab of salmon in the smoker, said plainly, “that’s a lot more work than a pot of beans.”  Ahh, brevity is the soul of wit.

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