Turkey Vegetable Soup

Posted on May 20, 2026 by Marilyn

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Turkey Vegetable Soup

This month, my youngest son Jakey Boy became a 40 year old man!  He has been married for nearly 10 years, has 4 kids under the age of 7…and he happens to be a great cook.  Back in the day when I had my catering company Klass Act, he would work for us and was truly one of the best employees I had.  He could whip up 10 batches of Caesar salad dressing quickly and accurately, he would cut vegetables exactly as specified, and was one of the few people I did not have to micromanage.  

So, it is no surprise that he and his wife now make amazing food for their family.  He and I like the same things, the same amount of salt and spice.  For his birthday dinner, he served a 16-pound turkey with gravy, an herb filled seasonal salad, cranberry sauce, sweet potatoes with tahini sauce, a fresh baguette, and I made an orange cake for dessert.  As we were packing up food, I offered to take the turkey carcass and make soup for their family (and save a small amount for the two of us).  And finally I wrote down what I put in the soup since I use my large pressure cooker.  Voila!

Turkey Vegetable Soup

Serves 10-15

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Ingredients
  • Carcass and bones remaining from 14-16  pound turkey
  • 2 cups leftover turkey meat if you have it (I usually do not)
  • 1 large yellow onion, peeled but left whole
  • 1  cups of pearl barley, rinsed
  • 1 cup dried brown lentils
  • 1 cup dried split lentils or split peas (yellow or green or red or a mix
  • 1 ½  cups dried large lima beans (these are my favorite)
  • ½ cup fresh green beans, trim and cut into 1” pieces 
  • 6 medium carrots, peeled and sliced into ½ inch pieces
  • 3 stalks celery, diced into ½ inch pieces
  • Salt and pepper to taste – about 20 grinds of black pepper and 2 tsp of kosher salt
Instructions

Ideally, ask whoever is carving the turkey to leave some meat on the bones. With your hands, try to break the carcass into a few pieces so it fits in the pot.  If you have extra turkey meat, add this at the end.  

Place the carcass into a large pressure cooker and add the remaining ingredients except the fresh vegetables, and cover with water by two inches.  Bring to high pressure and cook for 25 minutes.  

Let the pressure come down on its own.  

Open the lid and remove the onion. Remove any bones from the pot.  Add fresh vegetables and any turkey meat you happen to have left, and continue to cook for a few minutes until the vegetables are a bit tender.   Taste and season with salt and pepper.

The soup thickens a great deal after it stands and cools and is really better the next day, although we never wait.  This makes enough for 14 of us with a bit left over!!

If you ever end up with a turkey carcass, wrap and freeze well to make this soup when the urge strikes!

 

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Santa Clara (Guatemala) Picante 

Posted on May 6, 2026 by Marilyn

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Santa Clara Picante

There is a local restaurant in Antigua Guatemala that we love.  The food is not gourmet or cutting edge but it is nourishing and affordable, and the waitstaff are delightfully friendly too.  They serve this “picante” with chicken dishes and I love it so much that I put it on eggs, and even stir it into Spaghetti Bolognese! 

The tiny green chili used in Guatemala is called chiltepe (or chiltepín), It is a very spicy pepper that is small, round, and spherical, and it is used to add heat and flavor to many Guatemalan and Mexican dishes, particularly sauces and marinades. The peppers start green and ripen to a red color.  

This recipe uses a food processor to easily blend the potent peppers into a creamy mayonnaise base. 

Santa Clara Picante

Yields: About 1 cup

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Ingredients
  • 1 cup of your preferred mayonnaise (store-bought or homemade)
  • 5 or less fresh green or red chiltepe peppers (use fewer for less heat).  Note:  I have used jalapeno peppers with or without seeds, depending on my whim, in the USA
  • 1 small clove of garlic, minced
  • 2 teaspoons of fresh lime juice
  • ¼ cup loosely packed fresh cilantro (optional for some, necessary for me)
  • Salt to taste 
Instructions

Stem the chiltepe peppers. While it’s not necessary to remove the seeds from the tiny peppers, you can do so for a slightly milder sauce. I use gloves so my fingers do not burn

In a food processor or blender, combine the fresh chiltepe peppers, minced garlic, lime juice, and cilantro (if using). Pulse a few times until the peppers and herbs are finely chopped.

Add the mayonnaise to the food processor and blend until the mixture is smooth and evenly combined.

Taste the mayonnaise and add salt if needed. For extra heat, add another chiltepe pepper and blend again. For more tang, add a bit more lime juice.

Refrigerate for 30 min at least and store for up to a week.



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Chickpea Chicken Stew

Posted on April 22, 2026 by Marilyn

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Chickpea Chicken Stew

One pot dinners are always good in my world.  One pot to clean?  Perfect!  I spotted this recipe from Ellie Kreiger and was drawn to try it due to the flavor profile.  I made a few Marilyn changes, and we loved it served over a tri-colored quinoa I had in my pantry from Trader Joes.  The quinoa soaked up the juices and added even more protein to the meal.  I also roasted some Delicata squash rings on the side.  So, so filling and so so so good.

Chickpea Chicken Stew

Makes 6 servings

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Ingredients:
  • 1 ¼ pound boneless, skinless chicken thighs cut into 1-inch pieces (excess fat trimmed)
  • ¼  teaspoon kosher salt
  • ¼  teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • Additional 1 tablespoon olive oil
  • 1 medium onion, diced ⅓ inch or so (about 1 cup)
  • 3 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander (I didn’t have coriander so I subbed Italian seasoning)
  • ¼ teaspoon ground cinnamon
  • Pinch crushed red pepper flakes, or more as needed
  • ½ tsp kosher salt
  • ¼ tsp ground pepper
  • One 14.5- ounce can diced tomatoes, with their juices
  • One 8-ounce can tomato sauce
  • One 15-ounce can chickpeas, drained and rinsed
  • ¾  cup water
  • 5 oz  fresh baby spinach, stems removed 
Instructions

Season the chicken all over with the salt and pepper.

Heat 2 tablespoons of the oil in a large, wide-bottomed saute pan over medium-high heat. Once the oil shimmers, add the seasoned chicken and cook for about 4 minutes total, stirring once or twice until it has browned, then transfer it to a small bowl.

Add the remaining tablespoon of oil to the pot and reduce the heat to medium. Add the onion and cook for 5 minutes, stirring, until it has softened. Add the garlic and cook for 30 seconds, then stir in the cumin, coriander or other seasoning, cinnamon, crushed red pepper flakes and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.

Add the diced tomatoes with their juices, the tomato sauce, rinsed and drained chickpeas and water. Bring to a boil, then reduce the heat to medium-low, cover and cook for 8 minutes.

Return the chicken with any accumulated juices to the pot; cover and cook for 8 more minutes, until the chicken is tender and cooked through. Take off the lid, stir in the spinach and cook until it is wilted, 1 minute more. Taste, and add more crushed red pepper flakes, salt or pepper as needed. Serve hot.

 



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Roasted Winter Vegetables

Posted on April 8, 2026 by Marilyn

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Roasted Winter Vegetables

If you are looking for a pretty, nourishing, and seasonal vegetable side dish, look no further.  This combo is a winner!  It’s different from the usual roasted broccoli or cauliflower or sweet potato wedges that I often make, and the flavors and colors just work. I adapted it from Ellie Kreiger’s recipe, with my own twists, of course.

This is definitely coming to Thanksgiving 2026!

Roasted Winter Vegetables 

Makes 8-12 servings

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 Ingredients 
  • 3 medium beets, ends trimmed and scrubbed
  • ¼ cup olive oil, divided
  • 1 peeled and thinly sliced purple onion 
  • 1 teaspoon salt, divided
  • 1 ½ pounds carrots, peeled and cut on the bias into 1-inch thick pieces
  • 1 ½ pounds Brussels sprouts, trimmed and halved – if they are huge as mine were, you might have to quarter them. 
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon freshly ground black pepper
Instructions

Preheat the oven to 400 degrees. Scrub the beets, remove the root and stem and wrap them (the skin stays on) in a large piece of foil. Place the wrapped beets onto a baking dish or sheet pan and cook until they are easily pierced with a knife, about 1 hour. Open the foil and set the beets aside until they are cool enough to handle, then wearing gloves and using a paring knife, slide off the peels. This should be easy to do.  Cut the beets into 1-inch pieces. The beets may be prepped up to three days ahead and refrigerated in an airtight container, or cooked right before roasting the remaining vegetables.

Place the onions onto a sheet pan. Drizzle them with one tablespoon of the oil and sprinkle with ¼ teaspoon of salt and toss to coat. Roast in the 400 degree oven for 20 minutes. Meanwhile, place the carrots and Brussels sprouts in separate bowls and toss each with one tablespoon of oil and ¼ teaspoon of salt. After the onions have been cooking for 20 minutes, add the carrots to the sheet pan with the onions, and place the Brussels sprouts on a separate sheet pan. Cook both pans of vegetables until they are firm-tender and nicely browned, about 30 minutes. I also roast a packet of garlic-half a head of garlic, wrapped in foil and drizzled with olive oil, on the same sheet pan, and leave it in the oven for 5 minutes longer than the vegetables.   All of the vegetables may be cooked to this stage up to 3 days ahead, stored in an airtight container in the refrigerator.

When you are ready to serve, preheat the oven to 400 degrees (see note). Transfer all of the roasted vegetables to a sheet pan or large baking dish. Toss gently with the balsamic vinegar and thyme, and the remaining ¼ teaspoon of salt and the pepper and cook until everything is warmed through, about 10 minutes. (Note: You can finish the roasted vegetables at any temperature in the range of 350-425 degrees, depending on what else you may be roasting. Add or subtract a few minutes from the cooking time accordingly.)



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Meatloaf Forever!

Posted on March 25, 2026 by Marilyn

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Marilyn’s Meatloaf

I have posted my famous meatloaf recipe before, but the last time was over 10 years ago.  I remember bringing meatloaf and side dishes to friends over40 years ago when they had just welcomed a new baby into the world.  Food is my love language and I was more than happy to march in with a large meatloaf.

I loved it then and I love it now. I still always use two pounds of meat which gives us a couple of dinners and, most important, enough for sliced meatloaf and caramelized onion sandwiches!

Marilyn’s Meatloaf

Serves 6

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Meatloaf Ingredients:
  • 1 slice of whole grain bread-cut off the crusts and tear into small pieces
  • ½ c tomato juice or soy milk or regular milk
  • 2 lb ground beef
  • 1 egg
  • ¼ c diced onion
  • ½ tsp. salt
  • ½ tsp ground pepper
  • 1 tsp dry basil
  • ½ c shredded carrots
Instructions for meatloaf:

Preheat the oven to 350 degrees.

Dump all these ingredients into a large bowl. Put on disposable gloves and gently mix the components together until they are combined. Remove from the bowl (don’t wash the bowl yet) and pat gently into a greased loaf pan. I bake it in my 50 year old 9 x 5 Pyrex meat loaf pan.

Slide the meatloaf into the preheated oven for 15 minutes, and while it is baking make the topping in the same dirty bowl.

Topping Ingredients:
  • 3 Tbs. brown sugar
  • ½ c ketchup
  • ¼ tsp nutmeg
  • Heaping tsp of dry mustard
Instructions for topping:

Mix the topping ingredients together well. After the meat loaf has baked for 15 minutes without the glaze, remove it from the oven. Gently cover the top with the ketchup-based sauce and bake another 45 minutes or until interior temp hits 160 degrees.

Rest for at least 10 minutes, the cut it into slices and serve.

Note: There is a lot of juice and fat that accumulates around the meatloaf when you bake it in a pan. Generally I pour all of this into a Pyrex measuring cup and remove the fat only, and then return the juice to the meatloaf pan. OR you can eat the meat loaf as is and refrigerate the leftovers. The next morning you will see an orange layer of fat that is easy to lift off with a spoon.

Some of my friends add ½ cup of Parmesan cheese to the meat mixture.



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Hamantaschen Again

Posted on March 3, 2026 by Marilyn

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Heavenly Hamentashen

I know I published this Hamantaschen recipe back in 2014 and again in 2018.  But…it is time once again to make these.  Purim is March 2-3 this year  and commemorates the survival and strength of the Jewish people, and reminds us to stand up for human rights and injustice. A pretty timely message!

I have a batch of dough, some fruit filling, and some poppyseed filling in my refrigerator as I type this, and I plan to make these with my 10 year old granddaughter Ora.  For the record, I am an equal opportunity grandmother and cook with the grandsons too – the grandboys outnumber the grandgirls 7 to 3!  

Straight Out of the Oven

Every time I make these, I think about my Aunt Esther and Aunt Tillie, who kept these cookies in a jar on the counter most of the year.  They were so quirky, they did not have children of their own and when the 5 of us kids drove to their house 5 hours away, they were happy to see us but shocked at the chaos.

I think a lot of memories we leave on earth reside in the special foods we make for family and friends. Hamantaschen cookies always trigger happy thoughts of my adorable aunties.  Bake on!

Aunt Tilly’s and Aunt Esther’s Fruit Hamantaschen

Makes approximately 30-40 cookies

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Pastry Dough Ingredients
  • 3 eggs
  • 1 cup granulated sugar
  • ½ cup canola oil
  • 1 Tbsp fresh orange juice
  • ½ tsp. pure vanilla extract
  • Rind of one medium orange, grated
  • Dash of salt
  • 3 1/4 cups all purpose flour
  • 1 tsp. non aluminum baking powder
Filling Ingredients
  • 12 ounces dried California apricots, dice in food processor or by hand
  • 12 ounce pitted prunes, dice in food processor or by hand
  • 1 tsp. cinnamon
  • 1/3 cup apricot or other flavor jam (don’t use sugar free)
Pastry Dough Instructions

NOTE: I know I talk about playing with recipes from time to time… but FOLLOW THESE INSTRUCTIONS for good results!

Combine flour with baking powder, salt and orange rind. Using a food processor or heavy mixer, mix eggs, oil, orange juice, sugar and vanilla. Gradually add dry ingredients. The dough will be soft. Scrape it into an oiled bowl and cover with saran; refrigerate the dough overnight so it firms up.

Filing Instructions

Dice prunes and apricots, stir in jam and cinnamon to combine. This fruit filling will be thick.

Assembly Instructions:

Line cookie sheets with parchment paper or lightly oil them. Preheat the oven to 375 degrees and adjust so the cookie sheets fit on the middle racks.

Divide dough into 4 pieces and keep it refrigerated except for the piece you’re rolling. Roll each quarter of dough on a lightly floured board or pastry cloth into a 1/8” thickness. Using the top of a 4” glass dipped in flour, cut out circles.

Put a heaping teaspoon (walnut size) of the fruit filling in the center of each cookie, and pinch the dough around it so it forms a triangular shape. You can recombine the scraps of dough and roll them again to form additional circles.  Refrigerate the filled cookies for 15 minutes on the parchment lined sheet before baking so they hold their shape a little better.

A Dollop of Fruit Filling

Bake for 15-20 minutes until nicely brown. Cool on rack. These can be frozen between layers of waxed paper for up to three months.

Notes: I have a really cute circular ruffled cookie cutter that I used for these cookies – it makes them look a little fancy when I am in that kind of mood. And from time to time, I fill the hamentashen with a nice thick poppyseed filling…next year I might share that recipe too!!  At times I have rolled the dough much tinned which yielded many more cookies, but thicker dough seems to hold the cookies better-otherwise they seem to “flop” over and they aren’t so pretty



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Lentil Vegetable Stew

Posted on February 25, 2026 by Marilyn

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Lentil Carrot Stew

I made this stew the other day when I discovered I had a few too many vegetables left over from the farmers market.  I named it a stew and then did a little A.I. research to find the difference between a soup and a stew.  Kabang! I named it correctly because stews in general have less liquid and are thicker than soups.  This formulation is definitely thick and hearty, and I hit the mark the first try.

I loved this concoction … lentils and vegetables, what could be bad?

Lentil Vegetable Stew

Serves 6

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Ingredients 
  • 2 Tbsp extra virgin olive oil
  • 1 large onion, dice about ½ inch
  • 3 large carrots, peeled
  • 1 medium sweet potato, peeled and diced into 1-inch cubes
  • 2 diced fresh tomatoes
  • 1 ear of corn, cut the kernels off the cob but save the cob and put it in the pot to boil
  • 4 cloves of garlic, peeled and minced
  • 7 cups chicken broth (I used only 4 tsp of Better than Bouillion with 7 cups of water) to make the broth more dilute yet to add a little uumph
  • 1 cup of brown lentils, rinsed and drained
  • ½ tsp smoked paprika
  • 3 large  bay leaves
  • ½ tsp ground black pepper
  • ¼ cup chopped fresh dill for the end
  • Juice of 1 lemon for the end
Instructions

Heat a 4 quart soup pot and add the oil, then the carrots and onions.  Let them saute until they are a little soft, about 5 minutes.  

Add the sweet potato, tomatoes, corn and garlic and continue stirring and cooking for 3 minutes or so.

Add broth, lentils, corn cobs and seasonings –  just keep the dill and lemon juice aside for the end.  

Bring to a boil then lower heat and cook on low simmer for 20 minutes until the carrots are tender.  Remove from the heat, remove the bay leaves and the corn cobs.   Add the lemon juice and fresh dill.

I served this with my fresh flour tortillas and fresh sliced peaches from the farmers market!

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Chicken Thighs and Veggies

Posted on February 11, 2026 by Marilyn

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I love raiding my fridge and using  whatever veggies I happen to find that need a home.  The other day, I riffed on this recipe (that I posted way back in 2012!), using two handfuls of green beans added toward the end, lots of fresh garlic I grew, a few new potatoes, and more carrots than required.  The spice rub with cinnamon is always an unexpected flavor and everyone loves this dish.

I prepped everything early in the day then returned home and easily put it together for dinner.  WIN/WIN!

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Originally posted on September 19, 2012

Chicken Thighs with Vegetables

Serves 6

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Ingredients:
  • 3 lbs chicken thighs with skin and bone left on (extra fat removed)
  • 2 Tbsp olive oil
  • 1 Tbsp sea salt
  • ½ Tbsp smoked paprika
  • 1 teaspoon ground cinnamon
  • 10 grinds of fresh ground black pepper
  • 1 large yellow pepper, seeds removed and cut into 1 inch cubes
  • 6 large carrots, cut into 1-inch pieces (I don’t peel them if organic)
  • 2 large parsnips, peeled and cut into 1 inch pieces
  • 1 Tbsp minced garlic
  • 1/3 cup fresh squeezed lemon juice
  • 2 tablespoons honey
  • ½ cup water
  • 1 Tbsp finely chopped fresh Italian parsley for garnish
Instructions:

Dry chicken thighs thoroughly with paper towels. On a piece of waxed paper or parchment paper, combine spices, salt and pepper and mix well. Press spices into the skin side of the chicken by rolling the pieces skin side down into this mix. Keep the extra spice mix for when you cook the vegetables.

Heat oil in a 12-inch heavy sauté pan over medium heat. Place chicken thighs skin side down (the side with the spice rub) and brown chicken for eight minutes. The cooked side should turn a beautiful, reddish brown color. Turn thighs over for another four minutes. If the thighs are large this might have to be done in two batches unless you have a giant skillet like mine.

Using kitchen tongs, remove chicken thighs to a dish with a bit of a lip so the juices can collect as the chicken rests. Pour off all but two tablespoons of rendered chicken fat.

Add the vegetables to the same pan. Sprinkle with any leftover spice/salt mixture you have. Cook the vegetables over medium heat, and stir occasionally for about 10 minutes.

Place the browned thighs and their juices back into the pan and gently cover with some of the vegetables. Add in the liquid, bring to a simmer and cover with a lid. Continue to simmer for another 20-30 minutes until the vegetables and chicken are cooked thoroughly, gently basting the chicken twice during this time. Before serving, put in a shallow bowl and garnish with chopped flat leaf parsley. Pass any remaining juices to pour on top of the chicken or side dish.

Notes: I sometimes use boneless skinless chicken thighs if I am in a hurry. This takes a lot less time for the meat to cook. The method is the same but after removing the thighs I sauté the vegetables for longer, say 15 minutes. Then I add the thighs and only need to cook it another five minutes or so.

I always serve this accompanied by brown rice, barley or quinoa so the pan juices aren’t swimming all over the plate. Adding broccolini, sautéed cherry tomatoes or tomato slices drizzled with olive oil makes the plate look colorful and appealing.

I have doubled it and then cooked the vegetable/chicken combo in a large Dutch oven if I am serving this for company.

And finally, every single man, woman and child who tastes this LOVES it.

 

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Refrigerator Sweet Pickles

Posted on January 28, 2026 by Marilyn

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Refrigerator Pickles

Twelve years ago when life and food shopping was much more simple, I wrote a post for marinated cucumber salad.  As the years passed, I find myself making this “salad” but calling them pickles, and I like to have them on hand as part of a sandwich (try them on top of tuna fish sandwiches or burgers or hummus sandwiches).  I like that I can use English cucumbers and that this is so easy to make.  

I have yet to find an adult or child who isn’t in love with these pickles!

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Originally posted on July 23, 2014 

During the long, warm days of summer I love eating cold (or room temperature) crunchy, cool and juicy fruits and vegetables. It’s hard to choose among my favorites – but this dish is tried and true … I’ve been making it for at least twenty years and it never fails to please me. I would often suggest this salad when catering for large crowds because it is inexpensive to make, beloved by the masses and, for some reason I haven’t quite figured out, it always rounds out menus and buffets and even small family gatherings. I bring this to picnics or barbeques in place of a green salad or coleslaw. Brunch, lunch, dinner … barbeques or spontaneous picnics in the park, this should be on YOUR “to try” list too.

I happen to own a really inexpensive mandoline for slicing the raw cucumbers, and I also have a sturdy protective glove for using the mandoline so I don’t cut my fingers off since I’ve come close to doing that more times than you can imagine. However, you can slice the cucumbers by hand as long as you can make even and thin slices about an eighth of an inch thick. For me, the mandoline works better and I can make this salad in the blink of an eye. It keeps for several days in the refrigerator – although the color isn’t as vibrant. No worries about that though – you can use leftover cucumber slices as a fresh and delicious addition to summer sandwiches.

I usually use English (aka Burpless) cucumbers, and recently picked up what I thought was this variety. However the vendor at the farmers market (pictured here) informed me these cucumbers were Japanese Slenders because they had “bumps” instead of ridges. I love learning new things! Either English or Japanese cucumbers will work; neither requires peeling and they have tiny seeds that don’t need to be removed.

Super easy, very few ingredients, healthful. Salty, a bit spicy, sweet. Delicioso! Just my kind of recipe…

Marinated Cucumber Salad (AKA Refrigerator Sweet Pickles)

Serves 4 or more

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Ingredients
  • ¼ cup apple cider vinegar
  • ¼ cup granulated sugar
  • ½ tsp. crushed red pepper flakes
  • 2 tsp. fine Sea Salt
  • 2 English or Japanese cucumbers
  • Purple onion or radishes for color or garnish, if desired
Instructions

Slice the cucumbers (unpeeled, not seeded) into a large glass bowl by hand or with a mandoline. Boil together the vinegar, sugar, red pepper flakes and salt just until sugar dissolves, about 5 minutes from the start. Pour hot dressing over the cucumbers, stir around a bit and refrigerate the glass bowl with everything inside covered with plastic wrap. Leave in the refrigerator for about an hour. Once the salad has cooled, transfer everything to a tupperware container with a lid that you can seal and shake to distribute the dressing and coat all the cucumber slices. Refrigerate overnight or for several hours, and shake it around a few times when you remember to do so.

Drain before serving – the salt in the recipe causes the cucumbers to release a lot of liquid. Wonderful and easy!

Note: if you use regular cucumbers, be sure to peel the skin, cut the cucumber in half lengthwise and remove the seeds! Then slice into half rounds and proceed.



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Fresh Mango Topping

Posted on January 14, 2026 by Marilyn

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Fresh Mango Topping

I am always on the hunt for interesting toppings I can easily make for chicken and fish, particularly when I invite family for dinner.  I often try to make some type of fish because the older kids want a lot of protein and fish is something special for them.  I do get bored with the usual salt, pepper and olive oil preparation though, so this fall I had my taste buds set on an easy mango salsa as a potential topping.  I always put out lemon or lime wedges for those who don’t like my fruit toppings.

This was so good, I ended up eating it as a stand alone salad the next day.  It checks all my boxes: easy ingredients to find, delicious flavors and colorful.  I used this as a topping for steelhead trout I barbequed and it was a huge hit with all of us, kids and adults alike.

Fresh Mango Topping

Makes 2-3 cups, enough for 8 pounds of fish

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Ingredients
  • 2 large ripe peeled mangos, peeled and diced ½ inch or a little less
  • 1 medium green pepper, seeded and diced ¼ inch
  • ½ cup peeled and diced red onion
  • 2 Tbsp chopped fresh cilantro (if guests are cilantro averse, use parsley)
  • ½ jalapeño pepper, seeded and diced small
  • 2  limes, juiced
  • ¼ tsp sea salt
Instructions

In a bowl, combine all the above and stir together with a spatula.  Taste and add more salt or lime juice as desired,

Leftovers store well for up to 3 days refrigerated. 



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