Here’s what the Husband and I will be having for dinner tonight: a slow-roasted pork shoulder smothered with mango salsa. This recipe comes from Ina Garten’s Barefoot Contessa Parties! cookbook. I love Ina Garten; her books are cheerful and she seems to truly have fun in the kitchen. Actually, this book played a peripheral role in my food epiphany, which occurred while I was skiing to a restaurant in Colorado. But that’s another story.
Ina pairs this cooked salsa with herb-y grilled shrimp skewers, which is a fantastic match. When rubbed over a pork shoulder or tenderloin and slow-roasted in the oven, the salsa cooks down to a sticky, intense and almost jam-like texture. Also delicious on the side with brined, then grilled pork chops or chicken. Or grilled salmon. That’s right: in Chicago we’re on the brink of summer. So make some salsa and start your grills!
Mango Salsa
2 T. olive oil
1/3 c. scallions, diced OR 1 c. yellow onion, diced
2 t. garlic, minced
2 t. ginger, minced
2 ripe mangoes, chopped
1/3 c. orange juice, freshly squeezed if possible
2 t. brown sugar
2 t. jalapeño, minced
kosher salt, freshly ground pepper
2 t. fresh mint, minced
Sauté olive oil, onions, ginger in a large pan over medium-low heat until onions are translucent, about 10 minutes. Add the garlic and cook for another minute or so. Add the mangoes and reduce heat to low, cook for 10 minutes. Add the OJ, sugar, salt, pepper, and jalapeño and cook until the liquid is reduced, about 10 more minutes. Remove from heat and stir in the mint.
Makes 2 cups. Store in an airtight container in the fridge for up to 10 days. And while you can serve it chilled, it’s most delicious served warm or at room temperature.