![]() It’s like you magically changed veggie sticks into candy, except this is guilt-free “candy. Kids love dipping vegetables into the sweet salsa. The lime juice gives the mango just enough tang. ![]() Lime juice It makes the salsa bright and tangy. You can easily turn this into a kid-friendly salsa by omitting the chile. Cilantro It flecks the salsa with green and adds fresh flavor. Bring to a boil, add rice, salt and pepper. If youve never made homemade salsa before, dont fret. Add broth and salsa to skillet with peppers. Add peppers to pan and cook for 2-3 minutes until crisp tender. If you only want a hint of chile heat remove the seeds and use only ½ of the chile. Add chicken breasts and sear on each side just until golden, about 3-4 minutes per side. You can reduce the heat by removing the seeds. We prepare this salsa with 1 whole serrano chile, seeds, and all which gives it a nice kick. We used the Tommy Atkins variety which is common in Mexico. If they are hard when you give them a squeeze they are not ripe and if they are mushy they are too ripe.Īny variety of mango works well for this recipe. This Mango Salsa is always a hit whether serving at home or while entertaining a crowd. Give them a gentle squeeze and if they give a little they are ripe. Raw Mango Salsa Look for Ripe MangosĬhoose just ripe mangos for this salsa. Sharp serrano chile and the tangy lime provide a counterbalance for the sweet mango.Īn uncooked salsa that couldn’t be easier to prepare. We recommend it for cold dishes that need some kick. We like to serve it with a vegetable platter or cocktail shrimp. Var node = document.Looking for a simple refreshing summer salsa? This is it! Take advantage of mango season and prepare this raw mango salsa. © Modern Farmsteads 2024, Longmont, CO | Privacy Policyĭocument.addEventListener("pageChange", function () ) Taste and add more of any of the ingredients that are needed.įollow conventional canning instructions or freeze. The tomatoes are so sour you need the mango to balance it out.Īn extra large head of chopped cilantro, approx 1-2 cups packedĬombine all the ingredients and simmer on the stove for twenty minutes until the tomatoes break down stirring constantly. Makes (12) 10 oz jars (approx).Īpprox 32 cups of roughly chopped green tomatoes but this is flexibleĥ-10 finely diced spicy peppers of your choice (I used fresh Jalapeños)ģ2 cups of mango I used a jumbo bag of frozen mango from Costco - or a box of fresh if you have them. Remove skin: Hold the scored mango half gently with both hands. Cook for 3 minutes, brush with the mango glaze, then cook for an additional 3-5 minutes, or until the chicken reaches an internal temperature of 165F. ![]() Turn the chicken over and brush with the mango glaze. Cover and cook the chicken for 6 minutes. This will create a grid pattern on the mango half. Grease the grill gates, add the chicken breasts, and discard the marinade. Score: Make lengthwise and crosswise cuts through the flesh (but not the skin) about 1/2 inch apart. Broil for 7-8 minutes or until the fish flakes with a fork. Cut vertically along both sides of the flat, oblong pit in the center with a sharp knife. Prepare a foil lined baking sheet or lightly greased broiler pan. Rub over both sides of fillets and then sprinkle them with salt and pepper. If you can chop and mix, this salsa will be a guaranteed success. I wanted to use them up so I wouldn’t have every spare space covered with ripening green tomatoes. In a small dish, combine zest, juice, oil, cumin, and red pepper flakes. ![]() Here in Colorado, my tomato plants are inevitably covered with green fruit and this recipe was born out of desperation last year. I don’t know about you but I’m always a little startled when the growing season abruptly ends because the first frost is upon us. ![]()
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