Special Diet Notes: Zesty Mango Tomato Salsaīy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, paleo, and generally top food allergy-friendly. In a bowl, combine, diced mangos, tomato, red onion, sweet peppers, jalapeno and cilantro. Quick, easy instructions make this canned mango salsa recipe a breeze. This recipe with photo for mango tomato salsa was shared with us by the National Mango Board. Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly) cool. Cut stems off jalapenos remove seeds if a milder salsa is desired. If you meet resistance, it means you’re hitting too close to the pit. Cut a small slit in 2 tomatoes insert a garlic clove into each slit. Position your knife near the middle of the mango and run it down, cutting off the cheek. This will allow you to cut both cheeks of the mango off of the elongated seed that runs right through the middle. It boasts fresh fruit, herbs, and a wonderful flavor that begs to be paired with chips or anything off the grill – chicken, fish, tofu, you name it! And since it isn’t spicy, even young and timid taste buds can enjoy.īeyond its natural good looks and taste, this mango tomato salsa is filled with nutrients that could also help you get your summer glow. It’s packed with antioxidants, including vitamin C, beta carotene (that good vitamin A), lycopene, and even folate, a B vitamin that may be depleted by sun exposure.įor an extra beauty boost, serve this mango tomato salsa atop fresh summer greens! Stand your mango long ways on a cutting board. 1x 2x 3x 1/2 can corn 150g 1 small mango, diced 140g 2 small vine tomatoes, chopped 200g 1/2 red onion, finely sliced 100g 1. This mild mango tomato salsa is quintessentially summer.
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