Homemade Salsa for Parties
It turns out best if you taste while you go so you can add more or less along the way. * 1 mango - peeled, seeded and diced (needs more mango if not cutting recipe down in half OR use less tomatoes) * 1 avocado - peeled, pitted & diced * 4 medium roma tomatoes, diced (remove seeds and I even paper towel dry to prevent too much juice) * 1 jalapeño pepper, seeded&minced * 1/2C chopped fresh cilantro * 3 minced garlic cloves * 1t salt * 2T lime * 1/4C redonion * 3T olive oil (i use 1 when halving ..don't want to be too juicy) 1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro&garlic. Stir in the salt, lime juice, red onion&olive oil. refrigerate for 30 minutes before serving (i do it with and without refrigerating) |
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| yums! I've been sitting here going thru recipes that don't have oil, dairy, meat or fish for a potluck Wednesday night. This would fit the bill (minus the oil) especially if I either make pitas or find baked chips w/o oil.
I may still make the peanutbutter stuffed jalepenos as well. Thanks for being a mind reader! |
Mmmm, I LOVE mango salsa! But how could you make it without cilantro...but more importantly, without the jalapeno! My husband would make me put in at least 3 jalapenos for this amount! 
I do have a question, though, for people in general...why is oil added to fresh salsa at all? I've seen it done on Food Network and some other places and it has always seemed like an odd addition to an otherwise fresh and healthy dish. Is it a regional thing? |
| Beats me why they add oil. Maybe if they are serving it over vegetables? Needless fat calories in what is usually a very healthful and low cal treat. Oil does add "body" but not what I want in salsa. |
I just googled and it said to prevent bacteria from growing.  |
How long do they think I'm leaving it out??  Wouldn't the lime juice keep the baddies at bay?
Just returned from Sam's Club. Got enough stuff to make a batch for Wednesday night and another for Saturday luncheon. Also got a BIG can of whole jalepenos and enough peanut butter to fill them, tho I haven't quite figured out how to incorporate the mango.......I'm assuming whip it into the peanutbutter. Original recipe from The Fort restaurant outside Denver was just PB and jalepenos........now I see they use a mango peanut butter "whip." And they do mention on their recipe site to eat the whole thing at once, no nibbles least you suck the peanutbutter out leaving you with a naked jalepeno for the second bite. |
I like chunky mango salsa. I'm liking this recipe already!! Can't wait to try it.  |
| I have never heard of jalapeños and pb or even jalapeños and mango. I would have to be bold to try that one. |
| oh jo...youre missing out!! mango salsa with jalapenos are to die for...hot and sweet...omg just delic! |
| I've heard of jalapeno poppers with cream cheese, but I don't think PB would EVER have crossed my mind to pair with jalapenos Is that it...do you just stuff them with plain pb? |
| Here's their web site: http://www.forttradingco.com/Recipes.htm#stuffed
This is the original recipe I had maybe 37 years ago
Just looking at the menu on the web site, they mention mango with the PB. ((It is just coincidence we have the mango salsa recipe and mango mentioned in the stuffed jalapenos. No way was I going to mix them, but I think they could be served along side one another????)) This is a wonderful place to eat if you are in Denver. It's in a recreated Bent's Fort.......and old trapper fort originally in SE Colorado. The food takes it's inspiration from the Old West hence a lot of buffalo, elk stuff as well as quail and lamb. There's a lot of New Mexico influence here because Taos, in northern NM, was a big trapper/fur trade area where colonial Mexico met expanding US. Look over their menu for new ideas. |
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