4/16/2024 0 Comments Qdoba mango salsa recipeMango is traditionally served with fresh fish tacos here in South Texas and by our neighbors South of the Border. Last night, I spooned this salsa over some baked salmon fillets. You can serve the salsa as-is on tortilla chips, or as a topping for tacos and the like. This way, the flavors will meld and intensify. Then cover the bowl with plastic wrap, and pop it in the fridge for several hours. Throw all of the ingredients into a bowl, and toss to mix. Then cut off 1/4-inch-thick slabs of fruit. (Or, go ahead and include some of the ribs and seeds - they’ll give your salsa a little kick!)Īnd here’s the star of our show: a perfectly ripe mango.Īnd then cut off a small sliver from the bottom so the mango will stand upright. Remove the ends of the pepper, and then cut it in half and remove the ribs and seeds. To seed a cucumber, first cut it lengthwise in half, and then drag the tip of a spoon along each half to remove the seeds in one fell swoop. Next, fetch an English cucumber (or, use any cucumber from your garden or supermarket)…Īnd peel it and seed it. I used such an inexpensive dicing device when I made Pico de Gallo for you last summer. I couldn’t wait to reproduce this colorful condiment in my very own kitchen.Īlthough I diced my onion (and all subsequent ingredients in this recipe) with a sharp knife, you could certainly take the easy road and dice your veggies with a nifty dicing gadget. Also, it was lit with just a spark of jalapeno heat. The salmon was good, but oh - the salsa! It was savory. Fox and I ordered “Grilled Salmon with Mango Salsa” at a local eatery.
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