Mango-Jalapeño Salsa

Considering that I got the title for this blog from a pun on a culinary technique and a…erm…”corporeal technique” (hint: both techniques involve getting soaked), why not make the inaugural recipe one about macerating? To be clear: maceration involves softening or breaking up a food by soaking it in liquid. In this case, we’re using the mango’s own juices (drawn out by a bit of salting) along with some lime juice to soften it into a sticky-spicy-sweet salsa that goes great with salty tortilla chips. This recipe is entirely my own invention, but it uses the principles of any Latina salsa.