Home >> Salsas and Dips >>
Mango Salsa
with Altamira Peppers
The good news is that the mango and the chili can be combined. It is a delicious mixture because the spiciness of the chili and the sweetness of the mango are an unforgettable mixture . We have to clarify that the “Altamira" pepper is the serrano pepper cultivated in the municipality of Altamira in the state of Tamaulipas.
About the Recipe
- In this recipe you are going to roast, blend and cut; the preparation is a bit laborious but it will come out very well.
- If you don’t live in Tamaulipas or you cannot get the Altamira peppers, don’t worry use serrano peppers.
- To make the salsa any type of mango can be used.
- In approximately 10 minutes your salsa will be ready.
- With this recipe 2 cups will be obtained.
Ingredients
Cookware
Directions
Roast some Ingredients- Put on a griddle over medium heat:
- 4 Altamira Peppers.
- 1 Garlic clove with skin.
If you want a milder salsa remove the seeds and the veins of some chilies. |
- Roast the garlic for about 2 minutes and the chilies for about 4 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
- Transfer from the griddle to a blender, with the tongs, the chilies that were roasted; then reserve.
- Remove from the griddle the garlic clove and wait for it to cool a little.
- Peel the garlic clove that was roasted, then put it in the blender and reserve.
- Scoop out the pulp of 1 mango (7 oz) and put it in the blender.
- Also add in the blender:
- 1/2 cup of Apple Cider Vinegar.
- 1/2 cup of Water (4.2 fl oz).
- Blend very well the ingredients then pour the mixture in a bowl and reserve.
- Dice 1 mango (7 oz), put them in the bowl and reserve.
- Finely chop 1/2 onion and 2 coriander sprigs; upon completion pass them to the bowl.
- Also add in the bowl 1/2 tablespoon of salt and mix very well the mango salsa with Altamira peppers with a mixing spatula.
A Delicious
Fusion of Flavors
❇ Ceviche
❇ Jicama and Orange Salad
❇ Red Rice
❇ Red Enchiladas with Cottage Cheese