Mango Salsa With Chile Oil Food

MANGO SALSA

Steps:

• Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)

MANGO SALSA WITH CHILE OIL

Steps:

• Peel and chop mango and pineapple into 1/4-inch pieces; place in a bowl.
• Add bell pepper, garlic, serrano chile, lime juice, chile oil, scallions, and cumin.
• Season with salt; squeeze mango pit over salsa. Toss to combine.

MANGO CHILI SALSA

Steps:

• In a bowl, combine all ingredients except the coriander leaves. Season well and chill in the refrigerator for at least 30 minutes.
• Add the coriander leaves just before serving.

JALAPENO-MANGO SALSA

Steps:

• Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

GRILLED YELLOWTAIL WITH MANGO SALSA

Steps:

• Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.
• In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with Mango Salsa.
• To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.

MANGO SALSA

Steps:

• Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

FISH WITH CHILLI, MANGO & LIME SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
• Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
• For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE

Steps:

• Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
• Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
• Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
• Spread mango salsa and blue cheese on top.
• Drizzle lime dressing over salad and toss before serving.

SALMON WITH CHILI-MANGO SALSA

Steps:

• Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.