Springtime is wild ramp time and it pops up on our property each year and I look forward to picking them. Ramps are only available for a few weeks each spring and they taste like a cross between a scallion and mild garlic. It doesn’t take much to add flavor to this salsa and combined with sweet mango, tangy lime juice, spicy jalapeño, and cilantro makes a great topping for chicken, fish, pork, or chips. Here’s how to make it:
Start by cutting 3-4 ripe mangos into chunks and set aside. Next, cut up 3-4 ramps and place in a food processor along with 1/2 cup cilantro, 1 large jalapeño, seeded, and cut into a few pieces, and the juice of 1 whole lime. Mix the ingredients until coarsely chopped. Add the mango chunks last and pulse a few times until the mangos are in small chunks. Add a pinch of salt and pepper to taste. If mangos are not particularly sweet, add some sugar or stevia to taste. *Note: Adding the mangos last keeps them from becoming over processed.
The salsa goes great with chicken, fish, pork, or chips. I served it in this photo over roasted chicken breast along with side black bean, jalapeño, and lime puree. Enjoy and happy cooking!
Prep Time: 15 min.
Cooking Time: No cooking required
Difficulty: Easy
Servings: 4
Ingredients:
3-4 Large ripe mangos
3-4 ramps, with leaves
1/2 cup cilantro plus more for garnish
1 large jalapeno, seeded and cut into a few pieces
juice of 1 whole lime
salt & pepper to taste
pinch of sugar or stevia (optional if mangos are not real sweet).