Add ingredients, in the order listed, to your blender. (You must add the tomatoes last so that the smaller ingredients are chopped properly.).
Pulse to desired consistency.
Mango Salsa - Substitute fresh ripe mango for the tomato and red onion for the sweet onion. I serve this with Puerco Pibil, Jerk Chicken and Carribean Black Beans. I don't use the optional seasonings for mango salsa and sometimes add orange juice with the lime juice.
n saute pan; sear chicken for 2 to 3 minutes on
ombine, marinade for several hours or overnight.
For the mango salsa combine all
Set aside to rest.
For the mango salsa, place all ingredients in
Brush salmon and limes with olive oil. Set aside for 20 mins.
Meanwhile, to make the mango salsa, combine all ingredients in a bowl. Season. Set aside.
Heat a nonstick frying pan over high heat. Cook salmon for 5 mins, skin-side down, until skin is crisp. Flip over and cook for another 2 mins then transfer to heated serving plates. Cook limes, cut-side down, for 3 mins, until slightly caramelized. Serve immediately with mango salsa.
Preheat grill for medium heat. Adjust grate/rack
450 degree F oven for 4 to 6 minutes or
Heat oil in a large frying pan over medium heat. Season pork then cook for 10-15 mins, turning, until browned and cooked to your liking. Let rest, covered, for 5 mins.
Meanwhile, to make the spicy mango salsa, combine all ingredients. Season.
Slice pork thinly. Serve with salsa and mixed greens.
To make the dressing, mix the lime juice, fish sauce, sugar and chili in a small bowl and set aside.
Heat a grill pan over a medium heat. Season the salmon and cook for 3-4 mins each side, until cooked to taste.
To make the mango salsa, in a large bowl, combine the mangoes, avocado, cilantro, mint, onion, coconut and half of the dressing, tossing to coat.
Serve the salmon with the mango salsa, lime wedges, arugula and extra mint leaves. Spoon over the extra dressing.
For the Salsa (yields about 3 cups):
massage to coat evenly. Refrigerate for at least 3 hours and
nd whisk to combine. Taste for seasoning and adjust if necessary
FOR THE SCALLOPS: Combine ancho, cumin,
rowd the pan). Fry chicken for a few minutes on one
lass or plastic shallow dish (for marinating).
Mix together all
Stir mango, avocado, tomato, red onion, red
ream.
To make Mango Salsa:Combine strawberries, mango, kiwi, lime zest, and
ver cook.
SALSA: Peel and dice pineapple, mango and onion, add
4 hours, tossing occasionally.
For the salsa, mix all ingredients in
Prepare grill.
Mango Salsa: Combine all the ingredients for the salsa and set aside (can be made up ahead of time).
Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Place fish on grill rack; grill 4 - 5 minutes on each side or until fish flakes easily when tested with a fork.
Serve with mango salsa.