Comments on: Mango salsa http://laylita.com/recipes/2008/01/06/mango-salsa/ Recipes with step by step photos Sun, 20 May 2012 16:52:16 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Chef Rob http://laylita.com/recipes/2008/01/06/mango-salsa/comment-page-1/#comment-4743 Chef Rob Sat, 14 Feb 2009 01:51:28 +0000 http://laylita.com/recipes/?p=65#comment-4743 I tossed the salsa with shrimp and it was delcious - a little spicy with 4 red jalapenos for most people, but I enjoyed it. Most people could probably tolerate 2 of them in this salsa. <em> That sounds really good, I will have to try that.</em> I tossed the salsa with shrimp and it was delcious – a little spicy with 4 red jalapenos for most people, but I enjoyed it. Most people could probably tolerate 2 of them in this salsa.

That sounds really good, I will have to try that.

]]> By: Chef Rob http://laylita.com/recipes/2008/01/06/mango-salsa/comment-page-1/#comment-4733 Chef Rob Fri, 13 Feb 2009 15:51:05 +0000 http://laylita.com/recipes/?p=65#comment-4733 Laylita... I made this last night again. Haven't made it in awhile and was suprised how much the recipe makes - enough for about 5 people. In the previous post, I mentioned adding some honey, but this time I found something great in the supermarket... Agave Nectar! The stuff that tequila is made from. It was soooo good. Just like honey but with a better, more tropical flavor. It was right next to the honey in the isle, so if you see it, I suggest that you pick some up! I also doubled the cilantro and mint in the recipe for a fresher flavor. Oh, I wanted to ask you... have you ever quickly blanched your onion for fresh salsas? 30 seconds boiling water, 30 seconds cold water, then drain. I did this here and it removed the harsh flavor of the onion while still keeping it crisp. <em>Chef Rob - Thanks for the suggestions; depending on the onions - some are spicier/harsher than others - I soak them in hot water with some salt and lime juice, or I just put the lime juice directly on the onions and let them rest for a few minutes while I prepare the rest of the ingredients. What do you usually eat this salsa with, seafood? Or just with chips?</em> Laylita… I made this last night again. Haven’t made it in awhile and was suprised how much the recipe makes – enough for about 5 people. In the previous post, I mentioned adding some honey, but this time I found something great in the supermarket… Agave Nectar! The stuff that tequila is made from. It was soooo good. Just like honey but with a better, more tropical flavor. It was right next to the honey in the isle, so if you see it, I suggest that you pick some up! I also doubled the cilantro and mint in the recipe for a fresher flavor.

Oh, I wanted to ask you… have you ever quickly blanched your onion for fresh salsas? 30 seconds boiling water, 30 seconds cold water, then drain. I did this here and it removed the harsh flavor of the onion while still keeping it crisp.

Chef Rob – Thanks for the suggestions; depending on the onions – some are spicier/harsher than others – I soak them in hot water with some salt and lime juice, or I just put the lime juice directly on the onions and let them rest for a few minutes while I prepare the rest of the ingredients. What do you usually eat this salsa with, seafood? Or just with chips?

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