4/16/2024 0 Comments Ghost pepper mango salsa recipe![]() Then I add the tomatoes and cilantro and garlic and pulse a little more til its just about what I’d expect out of a jarred salsa. I puree the canned tomatoes (I get the fire roasted kind, diced or crushed doesn’t matter) and the chilis (hot of course). ![]() I reverse the order of instructions a little bit. It is my favorite salsa in the world, nobody does it better than me. Yes, it’s a little time consuming and makes a big mess, but wow can it pack an amazing flavor punch if you do it right. ![]() I’ve made this on multiple occasions now, it is my GO TO recipe. You are going to love this recipe for game day, potlucks, parties, or just keeping it in the fridge for any time you need a zesty snack! Spoon this flavorful salsa over eggs, on your favorite Mexican dishes like quesadillas, chicken enchiladas, tacos, and burritos, or just scoop it up with tortilla chips or fresh veggies. You will taste bright tangy notes from garden-fresh tomatoes, sharp notes from the onion and garlic, herbs and spice, and complexity from the “secret ingredient” canned items, all in one! Add more cumin and salt to taste, and refrigerate until chilled and ready to enjoy.The canned tomatoes provide a rustic essence and sweetness that accentuates the fresh produce, while the canned green chiles deliver a smoky quality that fresh peppers are lacking. Next, add the canned crushed San Marzano tomatoes and green chiles and puree again until almost smooth to create an even yet chunky consistency.Prepare the veggies and add them to your food processor along with lime juice and seasonings.Note that the salsa will be better a day after you make it… if it lasts that long.This salsa is a game changer! We’ve served it with blackened mahi-mahi tacos, and Jamaican jerk pork tenderloin.Less salt is better on this one, but a teaspoon is a decent guideline if you like to measure things (I don’t). If you want to add some salt, go for it.This should be “by taste” so add… or don’t add… or double the recipe and do one of each. Give them a fine dice and then add them to the salsa. Remove the skin from the jalapeños, remove the seeds and vein.I generally do it before I dice up the pineapple… Your salsa should be looking amazing at this point… taste test away! Dice the pineapple and add it to the rest of the ingredients.This will let you remove the skin a bit later. ![]() You’ll want them to blister and once you have that done, put them in a baggie or a container so that they can steam.Put a couple jalapeños on the grill at the same time as the pineapple.The rub will melt and caramelize… which is exactly what you want! Liberally coat the pineapple in the rub and then grill it long enough to get some nice grill marks and they soften up a bit.You can find it online… but it is a MUST HAVE for this. It has demerara sugar, chiles, cinnamon and other great stuff in there. Probably the most important part of this salsa is the Dizzy Pig Pineapple Head rub.They’re either pre-sliced, or you can slice them yourself. You can get a cored pineapple in most supermarkets.Take some of the cilantro (a little goes a long way….a couple tablespoons once finely chopped) and add it to the mix.I also get a large purple onion and only dice a half of one. Everything will be done by taste, so if you love mangos, add more (I generally do). Dice the mangoes, onion and red pepper, and put into a large bowl.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |