Mango Lime Salsa

Mango Lime Salsa by Stonewall Kitchen, fruity and spicy

Mango Lime Salsa by Stonewall Kitchen is a chunky salsa made of ripe mango and tomato, spiced with jalapeño and cayenne pepper. Lime and cilantro keep the fruit bright, ensuring the whole bowl remains vibrant and summery.

Mango Lime Salsa is the fruity salsa from Stonewall Kitchen in York, Maine—the perfect companion for nachos, tacos, and anything off the grill. Mango is at the very top of the ingredient list, followed by tomatoes, onions, and jalapeño, while garlic, lime, and cilantro set the tone.

Ripe mango, tomato acidity, jalapeño heat

It looks colorful and chunky in the bowl: orange from the mango, red from the tomato, and flecked with green cilantro. Just opening the jar feels like a vacation, even before the first chip is dipped.

The mango provides tropical sweetness, the tomato adds fresh acidity, and lime and distilled vinegar top it off. Jalapeño and cayenne pepper provide a medium heat that becomes noticeable after a few chips and then lingers. Onion and garlic keep everything grounded so the fruit doesn't just float away.

The pieces remain firm, so every chip gets a good scoop instead of just sliding through the sauce.

For nachos, tacos, and grilled fish

Its main stage is as a dip, but it also works as a sauce or fresh topping.

It belongs in the middle of the table with tortilla chips and nachos, works as a filling for tacos and burritos, and brings a taste of summer to grilled meat, fish, or chicken. A spoonful on a pork neck steak, a bratwurst, or next to mozzarella feels like a day of vacation.

Spoon it over half an avocado or stuff it into fish tacos to see it at its best. A spoonful can also brighten up a hearty barbecue plate in seconds. In a bowl with rice, black beans, and chicken, it serves as the perfect substitute for dressing.

Cilantro, the herb that divides opinions

Cilantro is the herb that divides opinions, and hardly any dish in Mexican cuisine can do without it.

Some taste it as fresh and citrusy, others as soapy, depending on how sensitive they are to certain aromatic compounds. Those who like it will immediately recognize the Tex-Mex influence—that border cuisine between Texas and Mexico that combines Mexican ingredients with American preferences. In that style, the herb is sprinkled fresh over the finished dish just before it hits the table.

The jalapeño used is a medium-hot chili from Mexico, named after the city of Xalapa. At Stonewall Kitchen, it sits right behind the onions on the ingredient list, giving the salsa its warmth without letting the mango get lost in the process.

A bowl in the center, everyone digs in

On a mild evening, it sits in the middle of the table, surrounded by warm tortilla chips, with everyone reaching for it at once. Fruity, fresh, and a little spicy: that is the taste of summer, even long after the grill has gone cold. Once opened, it should be refrigerated and consumed within a few days. If you prefer it milder, stir in a spoonful of yogurt or some cream cheese.

Continue with something savory and classic with the Spicy Tomato Salsa. Both are listed under Relish and Salsa and, of course, in the Stonewall Kitchen assortment.