Pepper Mango Salsa Food

SIMPLE MANGO SALSA

Steps:

• Combine mango, pineapple, cilantro, ginger, red onion, vinegar, and red pepper flakes in a bowl, and stir lightly to mix well.

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

Steps:

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

MANGO SALSA

Steps:

• In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

MANGO CUCUMBER SALSA

Steps:

• Mix all ingredients together and let sit in fridge for an 30 minutes or more. This will keep one or two days if it lasts that long.
• I like to add the red pepper -- mostly for color. It just looks so lovely with the bright orange of the mango.

MANGO SALSA

Steps:

• Chop and add mangoes, red onions, pepper, jalapeno and cilantro to large bowl
• Stir to combine
• Juice lime and pour over salsa
• Season with salt, pepper and ground cumin if using
• Stir to combine
• Cover and place in refrigerator at least 15 minutes before serving
• Serve with tortilla chips and lime wedges
• Store leftovers in refrigerator up to 2 days

FRESH PEACH MANGO SALSA

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

MANGO SALSA WITH RED BELL PEPPER

Steps:

• Dice mango, red pepper, and red onion and combine in bowl.
• Mix lime juice, olive oil, ground cumin, hot sauce and salt in small bowl, Whisk together.
• Mix into salsa.
• Chop cilantro and add to salsa.
• Stir until combined.

PEPPER MANGO SALSA

Steps:

• Whisk together first 5 ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture., Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.

MANGO HABANERO SALSA

Steps:

• In a large mixing bowl, combine all the ingredients and tossto mix well.
• Cover and refrigerate for at least 30 minutes or as long asovernight.

LIONFISH WITH MANGO SWEET PEPPER SALSA

Steps:

• For the salsa: Combine the mangoes, sweet peppers, green onions, Key lime juice, cilantro, jalapeno, garlic and salt in a medium bowl and toss gently. Let stand for 30 minutes at room temperature (place in the fridge if it will be longer).
• For the fish: Combine the olive oil, Key lime juice and garlic in a large, shallow glass baking dish, stirring with a whisk. Add the fish to the juice mixture and turn to coat. Cover and let stand 15 minutes.
• Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat.
• Remove the fish from the marinade and discard the marinade. Sprinkle the fish evenly with the salt and black pepper. Grill to desired doneness, about 3 minutes per side. Serve the fish with the salsa.

MANGO AND TOMATO SALSA

Steps:

• Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.

HABANERO,MANGO,PINEAPPLE SALSA

Steps:

• 2 mangoes pitted and cut in 1/4" cubes or smaller.
• ½ a pineapple cut in 1/4" cubes or smaller.
• 1 cucumber seeded and cut in 1/4" cubes or smaller.
• 1 or 2 Habanero seeded and finely chopped(wear gloves)( if you use 2 watch out, Have a gallon of milk handy).
• ½ cup fresh chopped cilantro.
• 2 large tomatoes cut in 1/4" cubes.
• ½ large red onion finely chopped.
• ½ yellow pepper cut in 1/4 " strips and chopped.
• Can also add 1 jalapeno, seeds and all finely chopped for more spice.
• Combine all in ingredients in a large bowl, cover and refrigerate for several hours for flavors to combine. Serve with chips or on fish , chicken or pork. I like my Salsa chunky, but if prefer it not quite as chunky use smaller pieces.