MANGO SALSA
For a healthy side dish, make Ellie Krieger's fruity-spicy Mango Salsa recipe from Food Network. It's made even brighter with the help of lime.
Provided by Ellie Krieger
Categories condiment
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
MANGO SALSA
Provided by Chris Santos
Time 10m
Number Of Ingredients 0
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.)
UNCLE BILL'S CRANBERRY SALSA
This recipe was found in a magazine and it turned out to be very tasty and easy to make. Wish to share it with you.
Provided by William Uncle Bill
Categories Sauces
Time 23m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Rinse cranberries in cold water.
- In a food processor, add cranberries, apple, red pepper and onion and pulse until coarsely chopped.
- Transfer to a mixing bowl and set aside.
- In a separate mixing bowl, stir together sugar, apple juice, cilantro, Jalapeno pepper and lime zest; mix well to blend.
- Add this mixture to the cranberry mixture and mix well to blend.
- Spoon into jars with a cover and refrigerate.
- To prepare Tortillas:.
- Heat oven to 375°F.
- Using a tree-shaped cookie cutter, cut 6 trees from each tortilla, or cut the tortillas into wedges.
- Place cut tortilla on an ungreased cookie sheets.
- Bake in preheated 375 F oven for 8 minutes or until crisp.
- You may also place the cut tortillas on parchment paper and microwave on HIGH (full power) for 1 1/2 to 2 minutes or until nice and crisp.
- Store tortilla chips in a plastic bag.
- Serve cranberry salsa with tortilla chips.
- Frozen cranberries can also be used to make the salsa.
FISH WITH MANGO SALSA
A few years ago, a good friend and I would get together every Saturday evening for dinner. One week, neither of us felt particularly inspired, so we combined random leftovers from our refrigerators, and quite accidentally we created this - a light, healthy, and wonderfully delicious summer dish. Pairs beautifully with grilled asparagus and a light off-dry white wine, such as a sauvignon blanc. The fish used originally was shark steaks - but since then, it has been tested with sole, catfish, tilapia, flounder, cod, and even chicken - with equal success. Enjoy.
Provided by ClarenceKitchenDiva
Categories Low Cholesterol
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
- Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
- Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
- Transfer from grill to serving plate; spoon salsa atop shark.
Nutrition Facts : Calories 299.1, Fat 8.5, SaturatedFat 1.3, Cholesterol 62.3, Sodium 92.6, Carbohydrate 30.8, Fiber 3.9, Sugar 23.9, Protein 27.9
PEACH SALSA
Make and share this Peach Salsa recipe from Food.com.
Provided by William Uncle Bill
Categories Sauces
Time 45m
Yield 8 1/2 pints
Number Of Ingredients 11
Steps:
- Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
- Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
- Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
- In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
- Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
- Adjust seasonings to taste.
- Add more cayenne pepper if you desire a spicier taste.
- Ladle salsa into hot jars to within 1/4 inch of top for headspace.
- Remove air bubbles by sliding a rubber spatula between the glass and salsa.
- Re-adjust the headspace to 1/4 inch.
- Wipe jar rim to remove any stickiness.
- Center lid on top of jar; apply screw band just until finger tight.
- Place jars in a hot bath in a canner and process for 10 minutes.
- Remove jars and place on a towel, then cover with another towel to cool slowly.
- Jars are sealed when the lids pop and are curved down, (concave).
- Label jars and store in a cool, dark place.
- NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.
EASY MANGO SALSA
Easy, quick tropical salsa goes perfectly with Tilapia, It also complements chicken, pork or other mild white fish. The recipe courtsy eating well.com.
Provided by Barb G.
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in a medium bowl.
- Let stand for 15 minutes; stir before serving; enjoy.
Nutrition Facts : Calories 150.3, Fat 0.9, SaturatedFat 0.2, Sodium 4, Carbohydrate 37.8, Fiber 4.1, Sugar 32.1, Protein 2.2
TOMATO SALSA - UNCLE BILL'S VERSION
A delightful Tomato Salsa recipe that can be adjusted to be spicier if desired. I have been making this for over 30 years.
Provided by William Uncle Bill
Categories Sauces
Time 45m
Yield 4 pint jars
Number Of Ingredients 13
Steps:
- In a large pot bring water to a rolling boil.
- Drop in tomatoes and scald for 2 minutes.
- Drain and immediately cover with cold water and some ice cubes and let sit for a few minutes.
- Remove skins and discard.
- Remove stem core and discard.
- Cut tomatoes into small chunks.
- Using a large cooking pot, add chopped tomatoes, Jalapeno peppers, red onion, green pepper, sweet red pepper, cilantro, basil, parsley, wine vinegar, lemon juice, ground cumin and liquid honey.
- Bring mixture to a boil.
- On medium-high heat, cook for about 5 minutes stirring frequently.
- Adjust spices and Jalapeno peppers to taste.
- Prepare 4- pint size canning jars by washing in soap and water, then rinsing in hot water.
- Preheat oven to 300 degrees F.
- Place washed jars upside down on oven rack and heat for 15 minutes.
- Prepare snap lids by boiling them in water for about 5 minutes.
- Fill jars with salsa mixture to within 1/4 inch of top of jars (for head space.) Remove any air bubbles by sliding a rubber spatula between glass and salsa; re-adjust head space to 1/4 inch.
- Wipe jar rims very clean to remove any stickiness.
- Place snap lids, then screw bands just until finger tight.
- Prepare a canner and bring water to boil.
- Place jars in canner rack and immerse in water.
- Process for 10 minutes.
- Remove jars from canner and place on a towel, then cover with another towel until cooled.
- Jars are sealed when lids"pop" and are concave (turned downward).
- Wipe jars clean and lable.
- Store jars in a cool, dry place.
BLACKENED CHICKEN QUESADILLAS & CRANBERRY MANGO SALSA
Not just a 'summer' dish, the oranges, reds, and greens in this make for a gorgeous harvest feast as well. The salsa is a wonderful blend of tart, sweet, and spicy and goes well against the cool flavor of the cheese (I often omit the chicken and make vegetarian quesadillas). Despite the long list of directions, this is not overly complex to make...but tastes like it should be. Originally posted by Mean Chef.
Provided by winkki
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the Salsa (yields about 3 cups):.
- Toss the cranberries with the brown sugar then chop coarsley in a food processor, transfer to a heat resistant bowl and set aside.
- In a saucepan, combine granulated sugar and water over medium-high heat; bring to a boil while stirring; once boiling, stop stirring and allow to cook for 3 minutes, then immediately pour syrup over cranberries and allow to cool completely.
- Meanwhile, peel and dice kiwi and mango.
- Combine mango, kiwi, red onion,cilantro, lime juice, serrano chile, garlic and honey; mix well and add to cranberry mixture.
- Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend.
- For the Quesadillas:.
- Place blackening seasoning in a shallow dish.
- Between two sheets of plastic wrap, flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness; rub each breast with a few drops of oil and dredge in the blackening seasoning to coat.
- Heat 1 tbl of peanut oil in a heavy skillet over high heat; add chicken and cook until blackened on both sides and cooked through- set aside to rest.
- In a separate skillet, heat vegetable oil over medium heat, add onions and saute until just translucent; turn heat to low and cook for 15 minutes until onions are soft but not browned.
- Stir in basil and honey and cook for 5 more minutes.
- Add chicken broth and turn up heat high enough for broth to simmer; cook until almost all of the broth has evaporated; remove from heat and set aside.
- Slice chicken into small pieces and mix with onions.
- To assemble: Sprinkle 1/4 cup cheese on one tortilla, then spoon on 1/4 of the chicken mixture; sprinkle with 2 tbl more cheese and place another tortilla on top.
- Lightly brush a skillet with peanut oil and heat over medium high heat; slide the quesadilla into the skillet and heat until cheese begins to melt; brush upper tortilla with peanut oil and flip quesadilla in skillet.
- When cheese is melted, remove from skillet, cut into quarters and serve with cranberry-mango salsa.
- Note: quesadillas (top brushed with oil) can also be cooked on a parchment lined sheet pan in a 350 degree oven until cheese melts.
Nutrition Facts : Calories 1001.8, Fat 40.7, SaturatedFat 13.2, Cholesterol 106.2, Sodium 1215.2, Carbohydrate 111, Fiber 7.4, Sugar 46.7, Protein 49.5
UNCLE BILL'S MANGO SALSA
Make and share this Uncle Bill's Mango Salsa recipe from Food.com.
Provided by William Uncle Bill
Categories Sauces
Time 30m
Yield 8 cups
Number Of Ingredients 10
Steps:
- In a large saucepan, combine prepared mango, onions, sweet red pepper, Jalapeno peppers, coriander, garlic and vinegar.
- Grate lime rinds and squeeze juice from both limes and add to saucepan.
- Add sugr and mix well.
- Place saucepan over high heat and bring to a full rolling boil and boil for 1 minute, stirring constantly.
- Remove from heat.
- Immediately stir in liquid pectin.
- Stir for 5 minutes.
- Remove any foam to prevent fruit from floating.
- Prepare canning jars by sterilizing with soap and hot water, rinsing with clean hot water.
- Place jars in oven and heat for 15 minutes at 300 degrees F.
- Fill hot jars to within 1/4" from rim with mixture.
- Prepare canning lids in hot water.
- Carefully clean tops of rims and place lids, then screw tops and tighten just finger tight.
- Place jars on a towel and cover with another towel to cool.
- Jars are sealed when lids"pop" and are concave (turned down).
- Label jars and store in a cool dark place.
Nutrition Facts : Calories 748, Fat 0.3, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 193.2, Fiber 2.5, Sugar 188.4, Protein 0.9
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