We all just got back from an incredible sailing trip in the British Virgin Islands. Since we had chartered a large sail boat we were lucky enough to be able to cook all of our own meals. Peter really took the lead on this and went shopping for the week before we got on the boat. The kitchen on the boat was laid out great and both of us were able to work together on putting together some great meals.
For me the best meal of the trip was when we made Coconut Curry Chicken with Mango Salsa. I love this salsa because it is sweet and hot at the same time. You can control the heat by adjusting how many chillies you use. This mango salsa can be used on just about anything so I thought I should share it with you.
4 mangos diced
1/2 pineapple diced
2 shallots finely diced
1 scotch bonnet finely diced with seeds removed
1 jalapeño finely diced with seeds removed
2 limes juiced
2 tablespoons olive oil
¼ cup finely chopped cilantro
Combine the mangos, pineapple, shallots and chillies. Pour olive oil and lime juice over the fruit. Stir to combine. At this point taste the salsa and add salt to taste. Stir in cilantro. Serves 8.