![]() The small juicy bits of serrano glazed pineapple and mango are to die for! Make it as chunky or fine as you prefer, but as pictured is pretty perfect for chip dipping or taco topping. Texture: This is one of those chunky diced salsas that you want to eat by the spoonful. ![]() You can alter the spice level dependent upon your heat tolerance, but however you dice it (pun intended!) the fresh flavor of the serrano pepper is perfectly balanced by the sweet pineapple. Flavor: This salsa is sweet, fresh, and as spicy as you want it to be.Breakfast: Drizzle on top of an avocado toast or some breakfast tacos.Quesadillas/burritos: Serve as a dip for delicious quesadillas or burritos.Tacos/fajitas: Add a dollop on top of your favorite tacos (fish tacos or steak tacos would be particularly delicious) or fajitas.Fish: Serve on top of salmon or shrimp.Meat: Drizzle on top of grilled steak or pork chops in place of a chimichurri.This homemade salsa recipe is great on its own simply dipping your favorite tortilla chips in it for hours, but it's also great served on top of and alongside some delicious dishes. More add ins: Add in a red bell pepper for another flavor element.Herbs: Add more herbs such as basil or parsley.Different fruit: Swap the mango for a different fruit such as peaches or pineapple.Spice level: Amp up or dial down the spiciness by adding more peppers (spicier) or removing the seeds from one or two (milder).Different peppers: Use jalapeño or serrano pepper instead of habanero peppers for a more mild heat (chunky jalapeño mango salsa in this recipe here).There are a few things you could do to customize the flavor profile of this spicy mango salsa. This can be done by carefully cutting them in half after broiling (keep them whole for broiling) and then scraping the seeds out - definitely wear gloves or be very careful for this. Customize the spice: To tone down the spice level of the salsa, I'd recommend removing the seeds of the peppers.If you touch something on your face or anywhere else after touching habanero peppers, you run the risk of it really burning / stinging. Wear gloves/wash your hands: These peppers are really really spicy, so I recommend either wearing gloves or immediately washing your hands after handling them.If you want a really chunky salsa in a pico de gallo type fashion, just dice up the ingredients and toss together instead of pulsing together in a blender or food processor.The more you blend it, the more liquidy it gets. If you want a smooth salsa or just small chunks, puree until for a bit longer. Consistency:If you want a chunkier salsa, only do a few quick pulses in the blender or food processor to keep the chunks larger.Transfer to a serving bowl and enjoy! Tips and tricks Blend for 15 seconds – 1 minute until it's reached your desired consistency. Blend. Add all broiled ingredients to a blender or food processor along with the sweet mango, cilantro, lime juice, and salt. This fresh and fruity salsa certainly has a spicy kick but takes almost no time in the kitchen!Ģ. It has the best flavor and no additives! If you're in a pinch, you can substitute lemon juice. Lime juice: Always use fresh lime juice if possible.Cilantro: Fresh cilantro adds so much freshness to the salsa.Garlic:Another layer of flavor, adding just one garlic clove really brings a lot of depth.A white onion is best, but you could also use a yellow onion or red onion. Onion: Aromatic that adds to the flavor.Tomatoes: Beefsteak or any big juicy tomato is great for this recipe.Habanero peppers:Little peppers with a big spicy kick - they're most commonly yellow, orange, and red. ![]() A mango is ripe when it's fragrant, and when you gently squeeze it and there's a good amount of give - similar to picking a ripe avocado.If you need, you can use frozen mango, just let it thaw out fully before adding to the blender.
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