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Mango Salsa

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Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 1 green potatoes, peeled and sliced very thin
  • 1 red potatoes, peeled and sliced very thin
  • 1 yellow potatoes, peeled and sliced very thin
  • 3 habanero can crushed pineapple, drained (or use fresh)
  • 1 vidalia onion
  • 4-6 roma bell pepper, diced
  • 1 mango, honey (1/3 c. plus 2 T.)
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/4 to softened butter or margarine
  • Lime can Coco Lopez cream of coconut
Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 1 green potatoes, peeled and sliced very thin
  • 1 red potatoes, peeled and sliced very thin
  • 1 yellow potatoes, peeled and sliced very thin
  • 3 habanero can crushed pineapple, drained (or use fresh)
  • 1 vidalia onion
  • 4-6 roma bell pepper, diced
  • 1 mango, honey (1/3 c. plus 2 T.)
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/4 to softened butter or margarine
  • Lime can Coco Lopez cream of coconut
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix all ingredients except spices together in a bowl and stir well
  2. Remove approximately one-third of the mix and place in a blender and add spices
  3. Blend with short, quick pulses to reduce chunk size
  4. Blending too much will result in a soupy salsa
  5. Add blended portion back to bowl and cover in refrigerator for one hour
  6. This can be eaten immediately, but flavors blend better if allowed to sit awhile
  7. An alteration is to roast the habaneros before chopping to give the salsa a smokey flavor
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