<< Slow Cooker Chili
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Posted by Denise on August 1, 2013
Fresh mango adds cool, sweet notes to soothe the bite of
jalapeno peppers and onion. Tomato and sweet peppers round out the flavors.
Boy, have we been having challenges lately! And unfortunately,
it has been impacting my blog posting schedule. We will keep plugging away, so please be patient with us. If you
are interested in what is going on, you can find out here. If you prefer, feel free to continue on to the
Mangos have been so delicious lately that we aren’t able to
resist them, so I am looking for recipes to use them in. Mango salsa is so fresh and the juicy mango offsets the
heat of the jalapeño pepper perfectly. The cool crunch of the onion and sweet pepper adds texture and flavor,
Mangos are really easy to work with if you remember that they
have a center seed pit and fibrous flesh around the pit. Cut around the center, then take each half and cut the
flesh into small chunks. Turn the skin inside out and cut the fruit from the skin. Done! See, easy.
Homemade salsas are so easy to throw together and they taste
so much better than most purchased ones. This one took less than 15 minutes to make. Mango salsa tastes best if it
is given some time for the flavors to blend, so try to make it an hour or two ahead of time. It will last for a
couple of days in the refrigerator if you cover it well.
Use mango salsa to give a new, summer taste to anything that
you would normally put salsa on. It is especially good over fish, pork tenderloin or chops, chicken or as we used
it recently, with spicy shrimp nachos. It was sooo good!
I forgot to take a photo of the ingredients. My bad!
1. Combine all ingredients in a medium sized
2. Cover and refrigerate until needed.