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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Mango Mash Salsa Recipe

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This recipe for Mango Mash Salsa is from New Gloucester Fire Rescue Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup diced onion
2 cloves garlic
2 Tablespoons grated fresh ginger
3 Roma tomatoes, diced
4 serrano chiles, minced, with seeds
1 cup fresh pineapple
1 14oz. can coconut milk
1 teaspoon achiote paste
1 bunch cilantro, tied
1 mango, peeled, pitted, and diced (about 1 cup)
2 Tablespoons chopped fresh cilantro
2 Tablespoons fresh lime juice
1 Tablespoon Coyote Cocina Howlin' Hot Sauce
or other Scotch bonnet chike sauce
Directions:
Directions:
In a sauce pan cook the onion, garlic, ginger tonmatoes, chiles, achiiote, and bunch fo cilantro over medium-high heat, uncovered for 10 minutes. remove the cilantro and continue cooking 5-10 minutes, until the mixture thickens. Transfer to a blender and puree; there should be about 2 cups of liquid. Refigerate in the blender jar.
When chilled, remove 1 cup of liquid (reserve it for another batch of salsa or use it as a soup base or as a pasta sauce with shrimp or scallops.) Add the mango, chopped cilantro, lime juice, and hot sauce to the blender puree.
Note:Achiote paste is brick-red in color and has a distinctive iodine-like flavor. It is available in most Latin or Indian markets.
Serving suggestions: With fish or seafood, especially lobster.
Number Of Servings:
Number Of Servings:
About 2 cups
Personal Notes:
Personal Notes:
Katie is the grand daughter of Sr. Lt. Elaine Verrill

 

 

 

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