#Recipes with mango salsa free#

Peperoncini Peppers are sweet mild chili peppers used in Italian or Greek cuisines, and they’re usually sold pickled in a jar. Green Tabasco Sauce (affiliate link), or other hot sauce.fresh-squeezed lime juice, I used my fresh-frozen lime juice.finely diced Sliced Peperoncini Peppers (affiliate link)(optional).Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.) (This is only a list of ingredients please scroll down for complete printable recipe. What ingredients do you need for this recipe? I served the Mango Red Pepper Salsa with Peperoncini you see in these photos over roasted fish and it was enjoyed by all! No matter how you vary the basic ingredients, the spicy lime dressing will make this your favorite mango salsa recipe!Īnd this was surprisingly low in carbs with only one mango for 6 servings, but if you’d prefer a salsa with even less carbs, just use more red pepper and less mango. And use more or less lime juice, Green Tabasco Sauce, and cumin to taste. Skip the chopped cilantro if you’re one of those people who don’t like that flavor. So please adjust this Mango Red Pepper Salsa with Peperoncini to your own taste! Add the spicy Peperoncini if you’re a fan like I am. But I know that some of those are strongly-flavored ingredients that might not be everyone’s cup of tea. On a whim I decided to try adding some Peperoncini when I made mango salsa, and the flavor combination of mango, red bell pepper, Peperoncini, and cilantro made a great salsa. Now that I’ve become infatuated with those big jars of spicy Peperoncini, it’s no surprise that I’m thinking of new ways to use them. PIN Mango Red Pepper Salsa with Peperoncini to try it later! If you have any leftovers, you can freeze the salsa in an airtight container for up to 2 months.Mango Red Pepper Salsa with Peperoncini would be delicious over grilled chicken, fish, or pork and this is surprisingly low in carbs! Make the salsa with or without Peperoncini peppers and cilantro, or use less mango and more red pepper if you want a version that’s even lower in carbs. You can store the salsa in an airtight container in the fridge for 3-4 days (if it even lasts that long!).You can also use mango salsa on black bean burgers, jerk shrimp tacos, blackened salmon, or spicy fish tacos.You can also serve it on top of grilled chicken, fish, salads, or fajitas. You can use this mango salsa as a dip with homemade tortilla chips. You may also have to dice them smaller if the pieces are too big. I recommend thawing the frozen mango completely to room temperature and straining any excess liquid so the mango salsa is not extra watery. Yes! I will always tell you to use fresh mango for all my mango recipes however you can absolutely use frozen mango for this mango salsa. Serve with chips or as a topping for tacos. Squeeze fresh lime juice over the mango salsa and garnish with chopped cilantro.In a bowl, add the diced mango, chopped red onion, and minced jalapeño and gently mix together until well combined.And I know it sounds odd, but you can also use sour orange juice in place of lime juice. Adds some tart acidity to the mango salsa.

#Recipes with mango salsa free#

I included 1 diced jalapeño in this recipe but feel free to add more and adjust the heat level as desired. Provides such a bright, fresh flavor! I know some people say cilantro tastes like soap for them (that sux so hard, I’m so sorry!) so you can omit it entirely if you prefer. You can also substitute onions completely and use chopped tomatoes and diced red bell peppers making it more like a mango pico de gallo. You can use diced white onions if that’s what you have on hand. Gently squeeze them at the grocery store to make sure they are ripe. All you need to do is dice everything up and mix! Honestly, friends, this sweet and spicy mango salsa comes together with just 5 ingredients in 10 minutes with everyday ingredients you can find in any local grocery store. Using these simple fresh ingredients makes this the best mango salsa! Way better than if you bought the not-so-fresh version from the grocery store. (Plus, it’s so good when added on jerk shrimp tacos!) This refreshing mango salsa has such a sweet, tangy mango flavor which makes it perfectly balanced with the other 4 ingredients. It tastes SO refreshing, tangy, sweet, with a slight kick.

Today, I decided to make this deliciously easy mango salsa! This means that whenever mango season comes around, I make ALL the things – mango jam, mango cocktails, and mango milkshakes. To this day, my childhood home still has this mango tree in the backward. When you grow up in South Florida, you’re sometimes blessed with a mango tree in your backyard.