Fresh South Florida Mango Salsa
Posted: Sat Sep 24, 2011 1:47 am
Best made when your, or your neighbor's mango tree is loaded in June/July, but just as good when you can get some nice ripe mango's.
Mango Salsa/Mango Pico de Gallo
3 Large Fresh Tomatoes small dice
2 Ripe Mangos small dice
1/2 Red onion minced
1/2 bunch cilantro minced
TS Chopped garlic
Lime Juice 2 persian limes juiced or more if you like. I use the persians or key limes growing in my yard
1/2 cup or less of Extra virgin olive oil. Basically wave the EVO over it.
1/2 cup liquid pre made Mojito mix (This could be omitted)
Mae ploy sweet chili sauce to taste
Cumin To taste
Salt and course grind black pepper to taste
Mix all COLD/RAW in a bowl. DO NOT COOK. Cover and let sit in refidgerator for as long as you like. Can be eatin right away or let to sit.
This is a basic reciepe for Mango salsa. ITS ONLY A ROAD MAP. Note: there is no real heat added to this. You could add a couple habinaros, chili flakes, or cayanne, to this and get heat if your into spicy, like add that super dupper hot sauce you got. You can go anywhere you want with this. Its all to taste in my opinion ie: add more or less of what you like. This batch will last awhile. It goes on anything, snook, permit, pork, chicken. Great on pork, or fish taco's. You could omit the mango's and replace with papaya, pineapple, oranges, or all three, or just use tomato, with no fruit, for a basic salsa fresca. Be carefull, if made right it will be a hit and all will devour it and ask for more. Do not try to use pre made, store bought mango salsa, it is not the same nor as good. It will marry in the fridge for days and get even better.
Mango Salsa/Mango Pico de Gallo
3 Large Fresh Tomatoes small dice
2 Ripe Mangos small dice
1/2 Red onion minced
1/2 bunch cilantro minced
TS Chopped garlic
Lime Juice 2 persian limes juiced or more if you like. I use the persians or key limes growing in my yard
1/2 cup or less of Extra virgin olive oil. Basically wave the EVO over it.
1/2 cup liquid pre made Mojito mix (This could be omitted)
Mae ploy sweet chili sauce to taste
Cumin To taste
Salt and course grind black pepper to taste
Mix all COLD/RAW in a bowl. DO NOT COOK. Cover and let sit in refidgerator for as long as you like. Can be eatin right away or let to sit.
This is a basic reciepe for Mango salsa. ITS ONLY A ROAD MAP. Note: there is no real heat added to this. You could add a couple habinaros, chili flakes, or cayanne, to this and get heat if your into spicy, like add that super dupper hot sauce you got. You can go anywhere you want with this. Its all to taste in my opinion ie: add more or less of what you like. This batch will last awhile. It goes on anything, snook, permit, pork, chicken. Great on pork, or fish taco's. You could omit the mango's and replace with papaya, pineapple, oranges, or all three, or just use tomato, with no fruit, for a basic salsa fresca. Be carefull, if made right it will be a hit and all will devour it and ask for more. Do not try to use pre made, store bought mango salsa, it is not the same nor as good. It will marry in the fridge for days and get even better.
