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Old 08-27-2008, 07:27 PM   #21
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Quote:
Originally Posted by Adillo303 View Post
GB - If mango, no tomatoes?
I do not use tomatoes in my mango salsa. That is not to say you can't, but I like it without.
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Old 08-27-2008, 07:48 PM   #22
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Homegrown tomatoes, sweet peppers as well as hot, and El Patio tomato sauce. It comes in small yellow cans, and is delicious, but very potent. Be careful...add a little at a time. Depending on how much salsa you are making, you may only need one quarter of a can, but the stuff lasts a long time in the fridge.

Once I got in a little too much of the El Patio, so I added a can of good whole kernel corn, and everyone loved it!
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Old 08-27-2008, 08:03 PM   #23
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Quote:
Originally Posted by Adillo303 View Post
I don't know anything about canning.

My one ingredient is cilantro. Lime is there 2. Mango have to think about that Vera, care to share that recipie?

Hiya!

I use 4 beautiful mangoes, diced. To that I add finely diced red onion, green onion, jalapenos, fresh cilantro, lime juice, cumin and black pepper. I use about a quarter cup of the red onions, 1/8 cup of the green. Everything else is to taste.

I originally simply added mangoes to my regular tomato salsa, or pico de gallo. I like the flavour better is I keep the mangoes seperate from the tomato, so now I make two different types.
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Old 08-27-2008, 08:06 PM   #24
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I forgot the cilantro in mine. I knew I forgot to list something.
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Old 08-28-2008, 04:23 PM   #25
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I think cilantro and lime are key to any good salsa. I had a friend that made blueberry salsa this summer. Basic salsa only blueberries in place of tomatoes.
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Old 08-29-2008, 06:04 AM   #26
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I think cilantro and lime are key to any good salsa. I had a friend that made blueberry salsa this summer. Basic salsa only blueberries in place of tomatoes.
That sounds magnificent. What was it served with?
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Old 08-29-2008, 07:35 AM   #27
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The salsa was part of a red, white and blue happy hour theme. She served it with the multi colored tortilla chips.
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Old 08-30-2008, 03:31 PM   #28
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So is lime juice acidic enough to preserve the salsa? All the recipes I have collected from friends and relatives call for lemon juice, but I prefer the flavor of lime. Can I substitute? Is there some reason they all use lemon?
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Old 08-30-2008, 04:21 PM   #29
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Serrano peppers.
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Old 08-30-2008, 04:47 PM   #30
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since i grow radishes every year and they have a really peppery, spicy flavor when fresh (unlike most store bought, bland radishes), i 've added them to my salsas, for both spiciness and texture.
here's my tnt mango salsa: Bucky's Mango Salsa
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