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Celebrate International Chip And Dip Day With This Homemade Mango Salsa Recipe

Happy March 23rd everyone, or should I say, happy national chip and dip day! Yup, you heard me, there is actually a whole day dedicated to the celebration of chips and dip. I think it is safe to say that this is a holiday that everyone can celebrate. Whether you are a lover of ripple chips and french onion, salsa and nachos, tortillas and guacamole, seven-layer dip or spinach and artichoke, this day is for you! 

Many of you may not know of this celebratory day of chips but don't worry, I have got you covered. This year, to celebrate arguably the best international celebration I will be teaching you how to make Never-Fail Mango Salsa that you can pair with tortilla chips for the perfect chip and dip combo.

 

 

Since this recipe is homemade and fresh, you will not need any weird ingredients. We will be taking it easy with this recipe by only using fresh produce and a few spices. To get started with this salsa here is what you will need:

  • 2 vine-ripe tomatoes
  • 1 lime
  • 1 large red mango
  • 1/2 of a sweet red pepper
  • 1/4 sweet onion
  • a pinch of salt
  • garlic powder
  • chili powder
  • 3-4 leaves of basil
  • A small hand chopper
  • A mixing bowl

*For this recipe, I recommend using a small hand chopper or mini food processor to dice your ingredients but if you don't have one of these handy you can just as easily use a chefs knife to dice and mince your ingredients.

Step 1: Start by preparing your mango, pepper, tomato and onion to be chopped by washing and removing any packaging. Put your mixing bowl on the counter so you can easily add all your ingredients to it.

Step 2: Next, put your onions into your hand chopper and chop until they are minced into very small chunks. Add them to your mixing bowl.

 

 

Step 3: slice up your red pepper into small chunks and then chop them a few times in your hand chopper until they are diced into small cubes.  Add to the mixing bowl. Repeat this step with your tomato.

Step 4: For the mango, peel and slice it into thin strips and then dice into small cubes and add to your bowl.  I prefer this method to the hand chopper because it gives you nice big chunks of mango in your salsa.

Step 5: Sprinkle a pinch of salt, garlic and chili over your salsa and then squeeze about 1/4 of your lime over the mixture. Now you can cut your basil up small and add it into your salsa.

Step 6: Give your salsa a few stirs and then add in a bit more of each spice until it tastes how you would like it. You can also add in a bit of Tabasco sauce if you want to give your salsa some kick.

 

 

This is a great recipe to double or even triple in quantity if you are planning to make it for friends. Just make sure you have lots of tortilla chips on hand! Happy International Chip and Dip Day! 

Read Next: 8 Chip Flavors That Don't Exist, But Should

 

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