Hot Saturday, fresh salsa

Once there was T-Bone : the quintessential star of the barbecue. Also co-staring : BBQ sauce, coleslaw and a potato. Good, very good. But boring if you barbecue intensely from April to October and it is your only plan.

Nowadays, however, an extraordinary amount of recipes feature varied products that are rubbed, marinated or sprinkled, and then put over direct (or indirect!) heat to be grilled and to tease our senses with delicious smells of charred something. And the good old potato is still there, sometimes. And sometimes it is altogether replaced with more sophisticated preparations.

Here is a salsa that goes well with any white meat, seafood and sausages. It is a melting pot of differents recipes that I saw here and there, and it includes everything I like in a salsa. Do it preferably a couple of hours before eating it, so the flavors can develop and mix well.

Enjoy this hot and sunny Saturday!

Salsa mangue, fraises et tomates - 
Mango, strawberry and tomato salsa

1 mango, finely chopped
12 larges strawberries, finely chopped (or 24 small ones)
1 large tomato, finely chopped
3 tbsp red onion, finely chopped
1 jalapeno, finely chopped
1 garlic clove, finely chopped
2-3 tbsp fresh coriander, finely chopped
Juice of 1 lime
1 tsp red wine vinegar
1 pinch of sugar
Salt and pepper to taste

Mix everything in a bowl, non metallic preferably.