Fresh Mango Salsa is a tropical twist on the traditional salsa. It’s a delightful mix of sweet, spicy, and tangy flavors that can elevate any dish. Perfect as a dip for tortilla chips or as a topping for grilled chicken or fish, this salsa is sure to be a hit at any gathering.
- 2 ripe mangoes, peeled and diced
- 1/2 red onion, finely chopped
- 1-2 jalapeños, seeds removed and finely diced (adjust to your heat preference)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
- Optional: 1 red bell pepper, diced, for added color and crunch
- Optional: 1/2 cucumber, diced, for a refreshing touch
- Prepare Mangoes: Start by peeling the mangoes. Slice the flesh off the sides, avoiding the central seed. Dice the mango flesh into small, bite-sized pieces.
- Mix Ingredients: In a mixing bowl, combine the diced mangoes, chopped red onion, diced jalapeños, and optional bell pepper or cucumber if you’re using them.
- Seasoning: Drizzle the fresh lime juice over the mixture. Add salt according to your taste and gently stir to combine all the ingredients.
- Incorporate Cilantro: Sprinkle the freshly chopped cilantro over the salsa and fold it in, ensuring an even distribution.
- Chill & Serve: For best flavors, let the salsa chill in the refrigerator for about 30 minutes to an hour before serving. This allows all the flavors to meld together. Serve it as a dip with tortilla chips or as a topping for your favorite dishes.
- If you’re unsure about the heat level, start with one jalapeño and adjust according to your preference.
- Ensure your mangoes are ripe but still firm. Overripe mangoes might make the salsa too mushy, while unripe mangoes won’t provide the desired sweetness.
Fresh Mango Salsa is a vibrant and flavorful addition to any meal. Its combination of sweet mangoes, spicy jalapeños, tangy lime, and aromatic cilantro promises a mouthful of excitement with every bite. Whether you’re hosting a summer BBQ, a taco night, or just looking for a zesty snack, this salsa won’t disappoint!
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Corn Salsa Recipe – Fresh Produce Recipe by Melissas.com
The perfect addition to your Taco Tuesday.
- 4 ears sweet red corn or yellow corn, husked and roasted
- 2 teaspoons olive oil
- 1 large organic tomato (use red tomatoes), chopped
- 1 small jalapeno pepper, seeded and deveined (optional)
- 1 clove organic garlic, minced
- 2 tablespoons red Fresno pepper, diced
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar or fresh lime juice
- 1 tablespoon cilantro, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground cumin
- In medium bowl, combine roasted corn and remaining ingredients. (Salsa can be made 1 day ahead.)
- Cover and refrigerate.
- Bring to room temperature before using.
- Corn Roasting Methods
- In the Oven:
- Pre-heat oven to 400°F. Brush corn with olive oil.
- Place ears of corn on a baking sheet. Roast 15-20 minutes until ears start to turn a light golden brown.
- On the Grill:
- Place ears of corn directly on grill. (Olive oil is not needed.)
- Grill corn until corn turns a bright yellow with some of the kernels turning black from the grilling process. (About 10-15 minutes on a hot grill.)
Find more delicious Melissa’s Produce Recipes Here
Easy Taco Salsa – Street Taco Sauce
By Misty @borrowedbites.com
This easy Taco Salsa recipe is made with fresh vegetables and spices that are pulsed in a blender and cooked in a hot pan to make an authentic Mexican street taco sauce. With hints of smoky, spicy flavor complemented by fresh lime and cilantro, it’s the perfect cooked salsa for tacos, burritos, or chips and dip. It’s a true restaurant-style salsa that you’ll love every time!
• 6 Roma tomatoes cut in half.
• 1 red bell pepper cut into large chunks.
• 2 jalapeños tops removed.
• ½ medium red onion cut into large chunks
• 1 tablespoon garlic minced.
• 2 guajillo chiles dried (or substitute with dried ancho chiles)
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 2 tablespoon lime juice
• ¼ cup cilantro chopped
• 1 teaspoon kosher salt
• ¼ teaspoon pepper
• Add tomatoes, bell pepper, jalapeños, red onion, garlic, guajillo chiles, and chili powder to blender.
• Blend until smooth.
• In a deep pot or Dutch oven, heat olive oil over medium-high heat until hot.
• Pour in salsa and cook for 8-10 minutes, until salsa has reduced, thickened slightly, and deepened in color. Careful – salsa will splatter and pop.
• Remove from pan and allow to cool to room temperature.
• Once cool, stir in lime juice, cilantro, salt, and pepper.
• Serve on tacos, burritos, Mexican bowls, or with chips.
Pico de Gallo – Ripe tomatoes are key to a great pico de gallo. Roma tomatoes are ideal because they have less water.
Let your pico rest for 15 to 30 minutes before serving, the more the flavors mingle the tastier it will be.
• 3 tablespoons finely chopped onions
• 2 small, minced garlic cloves
• 3 large ripe tomatoes – peeled and chopped
• 2 jalapeño peppers chopped
• 3 tablespoons chopped cilantro
• 1 ½ tablespoons fresh lime juice
• Salt and pepper to taste
- In a medium bowl, combine the chopped onion, minced garlic cloves, jalapeño, lime juice and salt. Let it rest for 5 to 10 minutes while you chop the tomatoes and cilantro.
- Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt and pepper to taste
Note this lasts for about 4 days
Salsa Verde is so easy to make. You will never want to buy it in a store after tasting a homemade batch of this salsa. To make salsa verde, you will need to cook the tomatillos first then mix all ingredients in a food processor or blender. This salsa tastes great with every kind of taco.
• 1 1/2 lbs. tomatillos
• 1/2 cup chopped white onion
• 2 cloves garlic
• 1/2 cup fresh cilantro
• 1 Tbsp fresh lime juice
• 2 Jalapeño peppers (if you like it hot use serrano’s)
• Salt to taste
- To cook the tomatillos, roast them in the oven, it brings out the most flavor. Roast until slightly browned and blistered skin appears.
- Add all ingredients in your food processor or blender and pulse until mixed well
- Salt to taste
This delicious and spicy habanero hot sauce is made with 5 simple ingredients: onion, garlic, lime, habanero peppers, and salt! It’s creamy and spicy and adds great heat to your Taco Tuesday.
• 6 whole habanero peppers (remove seeds and stem)
• 2/3 cup yellow onion (diced)
• 8 cloves garlic (smashed and peeled)
• 3 Tbsp lime juice
• ½ tsp sea salt
• 3 to 4 tbsp water
- Add peppers, onion, garlic, lime juice, and salt to a food processor (or blender) and blend until velvety and smooth.
- Add water as needed until creamy and smooth
How to Make Delicious Salsa: This salsa is colorful and fresh tasting. The recipe makes a big batch so don’t forget the tortilla chips!
- 1 15oz. can black beans, rinsed and drained
- 1 11oz. can whole kernel sweet corn, drained
- 4 Roma tomatoes, seeded and diced
- 1 small red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- ⅓ cup chopped fresh cilantro
- ¼ cup diced red onion
- ¼ cup fresh lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 avocados, diced
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl, fold avocado into the mixture.
- Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.