Or serve it alongside a bowl of guacamole and scoop it up with tortilla chips. It’s also great on chicken or steak, or any kind of tacos. This mango salsa is perfect on fish tacos or street tacos, or even as a topping for grilled, fried, or roasted fish. 1 medium sized mango peeled and chopped (choose a mango not overly soft) 3 tablespoons fresh chopped cilantro 1 teaspoon olive oil Salt to taste Instructions Preheat oven to broil. The salsa will keep well in the refrigerator for up to 3 days.This salsa gets even better if you let it sit overnight in the refrigerator.Pineapple or papaya are both great here and maintain the tropical flavor. You can substitute other fruits for the mango if you want.To choose mangoes, look for fruit that is bright red and/or yellow (not green) and that is slightly soft, but not too soft (similar to an avocado–you want it to have some give when you squeeze it, but not to feel mushy.).Save Recipe Ingredients Deselect All 1 garlic clove Kosher salt 1/4 cup coarsely chopped fresh cilantro 2. If habaneros are too spicy for you, you can substitute serrano or jalapeno peppers. This sweet and spicy salsa combines mangoes, habaneros, fresh cilantro and lime.If you don’t have gloves, be sure to wash your hands really well after chopping the peppers and don’t touch your eyes, nose, or other sensitive areas (ahem) for a while. Blend for 15 seconds 1 minute until desired consistency. Add all broiled ingredients to a blender with the mango, cilantro, lime juice, and salt. Habanero peppers are really hot and can create problems if you get the oil or juice on your hands. Place all on a large sheet pan and drizzle with oil and broil at 500 for 5 minutes on the top shelf.Just chop up the ingredients and toss them together in a bowl. This fresh mango habanero salsa recipe is super easy to make. This sweet-spicy mango habanero salsa recipe only uses 6 ingredients:
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