Tuesday, April 17, 2012

Mango Salsa

This is a new take on mango salsa. I have made mango pico de gallo in the past which is very tasty but this combination is more suitable for pairing with fish, especially tuna. I loved the mint in this salsa and I think that is the ingredient that put this salsa over the top for me.
Semi-Adapted from Ina Garten
Ingredients
1 tablespoon of olive oil
1 onion, diced
1+1/2 teaspoons of minced garlic
2 ripe mangos, peeled, seeded and diced
1/3 cup freshly squeezed orange juice
3 teaspoons of light brown sugar
1 teaspoon of kosher salt
4 teaspoon of fresh jalapeno pepper, deseeded and diced
2 heaping teaspoons of fresh mint leaves
Directions
Dice your onion and jalapeno peppers.
Now it's time to cut your mango. I still do not have a good way of deseeding the mango. I just cut big chunks until I reach the core, then cut around it.
I cut the big chunks into smaller pieces as seen below.
Saute the olive oil and onions in a large pan over medium-low heat or until the onions are translucent, not browned.
Add the garlic and cook for 1 more minute.
Add the mangos, reduce the heat to low and cook for 10 more minutes.
Add the orange juice, brown sugar, salt, pepper, and jalapeno; cook for 10 more minutes, until the orange juice is reduced, stirring occasionally.
 Remove from heat and add the mint. Serve warm, at room temperature or chilled.
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