Ingredients with Measurements:
- 1 cup diced pitanga
- 1 cup diced mango
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- 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 pitanga, mango, red onion, cilantro, and jalapeño pepper.
2. Squeeze the lime juice over the mixture and stir to combine.
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.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe makes about 2 cups of salsa, serving 4-6 people.
Nutritional information:
Calories: 60
Fat: 0.5g
Carbohydrates: 15g
Protein: 1g
Fiber: 2g
Sodium: 120mg
Substitutions for ingredients:
- If pitanga is not available, you can substitute with diced strawberries or kiwi.
- If you prefer a milder salsa, you can omit the jalapeño pepper or use a milder pepper.
- If you don't have fresh cilantro, you can use dried cilantro or substitute with fresh parsley.
Variations:
- Add diced avocado for a creamier texture.
- Use this salsa as a topping for grilled fish or chicken.
- Serve with tortilla chips or pita bread for a tasty snack.
Tips and tricks:
- Make sure to remove the seeds from the jalapeño pepper to reduce the heat.
- For best results, use ripe mangoes and pitanga.
- Adjust the amount of lime juice and salt to your taste preference.
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 the salsa in a colorful bowl or on a platter with tortilla chips or pita bread.
Garnishes:
Garnish with additional cilantro leaves or slices of lime.
Pairings:
This salsa pairs well with grilled fish or chicken.
Suggested side dishes:
Serve with a side of rice and beans or a green salad.
Troubleshooting advice:
- If the salsa is too spicy, add more diced mango or pitanga to balance the heat.
- If the salsa is too sweet, add more lime juice or salt to balance the flavors.
Food safety advice:
- 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:
Pitanga is a fruit native to Brazil and is also known as the Brazilian cherry. It is high in vitamin C and antioxidants. Mango is a tropical fruit that is also high in vitamin C and fiber.
Flavor profiles:
This salsa is sweet, tangy, and slightly spicy.
Serving suggestions:
Serve as a topping for grilled fish or chicken or as a snack with tortilla chips or pita bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian
Taste: Tangy, Sweet, Spicy, Fruity, Refreshing