Ingredients with Measurements:
- 1 ripe mango, peeled and diced
- 1/2 cup diced jade vine (can substitute with cucumber)
- 1/4 cup diced red onion
- 1 jalapeño pepper, seeded and diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
Special equipment needed:
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
Step-by-step instructions:
1. In a mixing bowl, combine the diced mango, jade vine, red onion, jalapeño pepper, and cilantro.
2. Add lime juice and season with salt and pepper to taste.
3. Mix well until all ingredients are evenly distributed.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
Makes about 2 cups of salsa.
Nutritional information:
Per serving (1/4 cup):
Calories: 30
Fat: 0.2g
Carbohydrates: 7g
Protein: 0.5g
Sodium: 45mg
Sugar: 5g
Substitutions for ingredients:
- Jade vine can be substituted with cucumber.
- Red onion can be substituted with white onion or shallots.
- Jalapeño pepper can be substituted with serrano pepper or red pepper flakes.
Variations:
- Add diced avocado for a creamier texture.
- Use pineapple instead of mango for a tropical twist.
- Add diced tomato for a more traditional salsa flavor.
Tips and tricks:
- Make sure to dice all ingredients into small, bite-sized pieces for easy scooping.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
- For a milder flavor, remove the seeds and membranes from the jalapeño pepper before dicing.
Storage instructions:
Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salsa is best served cold and does not need to be reheated.
Presentation ideas:
Serve in a colorful bowl or on a platter with tortilla chips.
Garnishes:
Garnish with additional cilantro leaves or lime wedges.
Pairings:
This salsa pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
Serve with tortilla chips, pita chips, or sliced vegetables.
Troubleshooting advice:
- If the salsa is too spicy, add more diced mango or cucumber to balance out the heat.
- If the salsa is too sweet, add more lime juice or a pinch of salt to balance out the sweetness.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store leftover salsa in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
Jade vine is a tropical plant native to the Philippines and is known for its vibrant green color. Mangoes are also native to the Philippines and are a popular fruit in many tropical regions.
Flavor profiles:
This salsa is sweet, tangy, and slightly spicy with a refreshing crunch from the jade vine.
Serving suggestions:
Serve as an appetizer or snack, or as a topping for grilled meats or fish.
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