Ingredients with Measurements:
- 1 long-leaved plantain, peeled and diced
- 1 ripe mango, peeled and diced
- 1 small red onion, finely chopped
- 1 small jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh lime juice
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Cutting board
- Sharp knife
- Mixing bowl
- Spoon
Step-by-step instructions:
1. In a mixing bowl, combine the diced long-leaved plantain, diced mango, finely chopped red onion, minced jalapeño pepper, and chopped cilantro leaves.
2. Add the fresh lime juice and season with salt and freshly ground black pepper to taste.
3. Mix well until all ingredients are evenly distributed.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe makes about 2 cups of salsa, serving 4-6 people as a side dish.
Nutritional information:
Calories: 70
Fat: 0.5g
Carbohydrates: 18g
Fiber: 2g
Protein: 1g
Substitutions for ingredients:
- If long-leaved plantain is not available, you can use regular plantains or ripe bananas instead.
- If you don't have fresh cilantro, you can use parsley or basil instead.
- If you don't have fresh lime juice, you can use lemon juice or white vinegar instead.
Variations:
- Add diced avocado for a creamier texture.
- Add diced tomatoes for a more traditional salsa flavor.
- Add a pinch of cumin or chili powder for a smoky flavor.
Tips and tricks:
- Choose a ripe mango that is slightly soft to the touch and has a sweet aroma.
- When peeling the long-leaved plantain, use a sharp knife to avoid bruising the flesh.
- If you prefer a spicier salsa, leave the seeds in the jalapeño pepper.
Storage instructions:
Store any leftover salsa in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salsa is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salsa in a colorful bowl or on a platter with tortilla chips or crackers.
Garnishes:
Garnish with extra cilantro leaves or diced jalapeño peppers for added flavor and color.
Pairings:
This salsa pairs well with grilled chicken or fish, tacos, or as a topping for a salad.
Suggested side dishes:
Serve this salsa with tortilla chips, crackers, or alongside a bowl of guacamole.
Troubleshooting advice:
- If the salsa is too spicy, add more diced mango or avocado to balance out the heat.
- If the salsa is too sweet, add more lime juice or a pinch of salt to balance out the flavors.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftover salsa in the refrigerator and discard after 2 days.
Food history:
Long-leaved plantain is a tropical fruit that is commonly used in Caribbean and Latin American cuisine. Mangoes are native to South Asia and have been cultivated for over 4,000 years.
Flavor profiles:
This salsa has a sweet and tangy flavor with a slight kick of heat from the jalapeño pepper.
Serving suggestions:
Serve this salsa as a side dish or as a topping for grilled meats, tacos, or salads.
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