I find that mangos with a deeper red coloring are the sweetest.This recipe can be stored in a covered air-tight dish for up to 5 days.I only use the stems if I am making a recipe that calls for adding cilantro to a food processor and finely chopping it like my chimichurri sauce recipe. While cilantro stems are edible, I recommend removing the leaves from the stems before chopping them.Do not touch your face with or without gloves right after cutting the jalapeno, the juices will sting for hours and is very painful if it gets in your eyes or nose. If you do not have plastic gloves, make sure you thoroughly wash your hands right after cutting the jalapenos. Roughly chop the peppers and green onions. When cool enough to handle, remove the stems from the peppers and discard. Transfer charred green onions to the bowl with the peppers. Cook, turning occasionally, until charred on all sides about 5-6 minutes. I highly recommend that you wear plastic gloves when cutting the jalapeño. Return the skillet to the heat and add the green onions.Add the lime juice, the olive oil, and salt and pepper. Place all of the chopped ingredients into a medium-sized bowl.Chop the cilantro into medium-sized pieces.Slice each piece into thinner slices and dice. Cut out the seeds and the flesh and discard them. Slice the tomato into quarters lengthwise and then slice each quarter again.Start by dicing the mango – I like to peel the mango first, cut it into strips, and then dice it.They are oblong in shape and usually colored very bright red. Salt and paprika are the only two seasonings I use in this recipe. Roma Tomatoes – I chose Roma tomatoes (also called Plum tomatoes) for this recipe because they have a thick skin that holds up in salsa recipes and sauces. Add the chopped mango, onion, pepper, jalapeno and cilantro in a large mixing bowl.I used Tommy Atkins mangos for this recipe. The most common type, which you can find in most grocery stores from March to October, is called Tommy Atkins mangos. Mangos – There are over 200 hundred varieties of mangos but only about 30 of them are well-known varieties.I also like to use it as a relish with an egg casserole or a quiche for brunch. It’s also the perfect fresh topping for grilled chicken or fish.It’s a guilt-free snack and looks fantastic on any table and it lasts for several days.It’s a great way to use fresh produce and get your family to eat more fresh foods.The lime juice gives it just the right amount of tanginess. The mix of sweetness from the sweet ripe mangos along with the savory flavor of the tomatoes makes this a fresh bright healthy salsa.There’s a big burst of flavor in every bit. Once you taste this salsa, you’ll want to make it over and over again. It’s fresh, easy to make, and ready in minutes. It’s mango season! This fresh sweet and savory salsa will tickle your taste bud and brighten any table.
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