Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, hot, spicy ‘n’ sweet tomato-mango salsa. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Mangos aren't just exceptionally tasty, they are also have incredible healing properties. A perfect sweet and slightly spicy salsa that tastes great as Salsa Fresca is one of my favorite summertime snacks but I often forget how easy it is to make. The chopping takes only minutes and a few tricks.
Hot, Spicy ‘n’ Sweet Tomato-Mango Salsa is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Hot, Spicy ‘n’ Sweet Tomato-Mango Salsa is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook hot, spicy ‘n’ sweet tomato-mango salsa using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Hot, Spicy ‘n’ Sweet Tomato-Mango Salsa:
- Take 12 Medium Red Tomatoes (Firm)
- Prepare 2 Medium Mangoes (Firm)
- Take 1 Medium Onion
- Make ready 1/2 bunch Cilantro
- Take 6-8 Jalapeños or Green Chillies
- Take 2 Tsp Salt
- Prepare 2 Tsp Sugar
- Get 1 Lime
- Make ready Few drops Oil (For greasing)
Each tasty bite consists of fresh. Fresh mangoes help balance the spiciness in this classic Mexican recipe. Hot, spicy and sweet; this summery mango salsa made with barbecued onion, fresh coriander and hot chilli peppers is great with fish or pork chops, or simply with tortilla chips. If habanero chillies are not available, use dried red chilli flakes or finely chopped small red chillies to suit your taste.
Steps to make Hot, Spicy ‘n’ Sweet Tomato-Mango Salsa:
- Wash the Tomatoes, Mangoes, Green Chilies & Lime. Pat dry.
- Wash the Cilantro thoroughly in a colander under running water. Shake off the water. - Keep between paper towels to dry.
- Heat a Grill Pan or a regular Nonstick Pan over medium heat. Brush oil lightly to avoid sticking.
- Place 6 Tomatoes in the Pan. - Keep turning until all the sides are charred. We want a nice smoky flavor. - *You may do it over open flame too. - Leave the Tomatoes in the Pan to cool down.
- Peel the Mangoes & Onion. - Chop the onion finely along with the 6 remaining Tomatoes, Jalapeños/Green Chilies & half of the Cilantro.
- Chop the Mangoes slightly larger than the other ingredients. - Place everything in a large bowl. - Blend the 6 charred Tomatoes into a chunky Purée. - Add the remaining Cilantro & pulse for a few seconds. *Do not puree’ the Cilantro.
- Pour it on top of the chopped ingredients. - Squeeze the lime into it. Add Salt, Sugar. - Stir gently. Taste & adjust seasoning.
- Pour into Sterilized Jars. Close tightly. Refrigerate.
- Serve with Nachos/Pita Triangles/Multigrain Crackers/Quesadillas or whatever your heart desires. - Note: Stays good in the refrigerator for up-to 2 weeks or so
- Enjoy!!
This is the best mango salsa I have ever tasted! It's a refreshing, cool and spicy salsa that adds excitement to fish, poultry, pork or tortilla chips! I love the sweet hot taste of the salsa. I diffinately am hooked on mango salsa. Your mangoes should be half-ripe - firm but not rock hard. (I had a few get ripe and used those also, so it is allowed, I just recommend that the majority of your mangoes are still a little green and I loved the salsa, but it was too spicy for my children.
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