Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1/4 cup chamoy sauce
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Cutting board
- Knife
- Mixing bowl
- Spoon
Step-by-step instructions:
1. In a mixing bowl, combine the diced mangoes, chamoy sauce, red onion, cilantro, and jalapeño pepper.
2. Squeeze the lime juice over the mixture and stir well.
3. Season with salt and pepper to taste.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve the Chamoy-Mango Salsa chilled.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Temperature:
Serve chilled
Serving size:
Makes about 2 cups of salsa, serving size is 1/4 cup.
Nutritional information:
Calories: 45
Fat: 0.3g
Carbohydrates: 11g
Protein: 0.8g
Fiber: 1.5g
Sugar: 9g
Sodium: 65mg
Substitutions for ingredients:
- If you can't find chamoy sauce, you can substitute it with a mixture of equal parts of lime juice, hot sauce, and honey.
- If you don't like cilantro, you can use parsley instead.
- If you don't have a jalapeño pepper, you can use a serrano pepper or a pinch of red pepper flakes.
Variations:
- Add diced avocado for a creamier texture.
- Substitute the mangoes with pineapple or papaya.
- Add diced cucumber for a refreshing crunch.
Tips and tricks:
- Use ripe but firm mangoes for the best texture.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
- Make sure to refrigerate the salsa for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store the Chamoy-Mango Salsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salsa is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the Chamoy-Mango Salsa in a colorful bowl or on a platter with tortilla chips or as a topping for grilled chicken or fish.
Garnishes:
Garnish with additional chopped cilantro or a lime wedge.
Pairings:
This salsa pairs well with grilled meats, fish tacos, or as a topping for a salad.
Suggested side dishes:
Serve with tortilla chips, rice, or grilled vegetables.
Troubleshooting advice:
- If the salsa is too spicy, add more diced mangoes or a pinch of sugar to balance the heat.
- If the salsa is too sweet, add more lime juice or a pinch of salt to balance the sweetness.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salsa.
- Store the salsa in the refrigerator and discard any leftovers after 3 days.
Food history:
Chamoy sauce is a popular condiment in Mexican cuisine that is made from pickled fruit and chili peppers.
Flavor profiles:
This Chamoy-Mango Salsa is sweet, tangy, and spicy with a hint of saltiness.
Serving suggestions:
Serve this salsa as a dip with tortilla chips or as a topping for grilled meats or fish.
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Region: Mexican