The picture is coming. But trust me, this salsa is beautiful. Andrew can't eat all the fresh stuff in it but he said it was pretty and it smelled good, too.
We had lots of mangoes come in this week's Bountiful Basket. Apparently, Rosemary, Corbin and Brad won't eat them. Pat and Alisha didn't want to take them because they are from Mexico and not the Philippines (Pat went on his mission there and said they are really good there and no where else holds a candle to it). So, I'm trying to be creative in my usage of mangoes.
I doubled the recipe and made some of this Black Bean and Mango Salsa today. I made some as a thank you for someone in the ward, some for a neighbor and the rest for me. I think it is really tasty!
But warning on this recipe: It is a fresh salsa. It contains mangoes. If you're not a fan of either- move along to another recipe.
Black Bean and Mango Salsa
(from the America's Test Kitchen cookbook)
1 (15.5 oz) can black beans, rinsed
1 mango, peeled, pitted and chopped fine (look up how to chop one if you've never done it)
1/2 red bell pepper, stemmed, seeded and chopped fine
1/4 cup minced red onion
1/4 cup pineapple juice
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1/2 jalapeno chile, stemmed, seeded and minced
1/2 teaspoon cumin
sugar
salt and pepper
*Note: I used 3 mangoes in my doubled salsa since I think my mangoes were a little small. I'd probably use 2 mangoes in the regular recipe next time I make it.
Mix all of the ingredients together and season with sugar, salt and pepper. Cover with plastic wrap and let rest to blend flavors- about 10 minutes. Let drain in a fine-mesh strainer before serving. (I didn't wait that long, I started eating it out of the bowl with all the juice still at the bottom!)
(from the America's Test Kitchen cookbook)
1 (15.5 oz) can black beans, rinsed
1 mango, peeled, pitted and chopped fine (look up how to chop one if you've never done it)
1/2 red bell pepper, stemmed, seeded and chopped fine
1/4 cup minced red onion
1/4 cup pineapple juice
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1/2 jalapeno chile, stemmed, seeded and minced
1/2 teaspoon cumin
sugar
salt and pepper
*Note: I used 3 mangoes in my doubled salsa since I think my mangoes were a little small. I'd probably use 2 mangoes in the regular recipe next time I make it.
Mix all of the ingredients together and season with sugar, salt and pepper. Cover with plastic wrap and let rest to blend flavors- about 10 minutes. Let drain in a fine-mesh strainer before serving. (I didn't wait that long, I started eating it out of the bowl with all the juice still at the bottom!)
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