SPICY TAMARIND FRUIT SALSA (SALSA DE TAMARINDO CON MANGO Y PINA)
This is a delicious sweet and spicy fruit salsa. Great with grilled seafood, chicken or meat. I like to eat it just with taco chips. It does not last long at our house. This salsa does not take tomatos. Enjoy
Provided by Juliann Esquivel
Categories Fruit Appetizers
Time 25m
Number Of Ingredients 12
Steps:
- 1. Mix all of the above cut fruit, veggies and cilantro together in a big bowl,
- 2. In a glass pour lime juice, honey, tamarind juice or paste, If using paste dissolve well with a fork in the lime juice, add the salt and pepper and pour over the fuit and veggies. mix well taste to see if you have enough salt & pepper. Serve with taco chips or as an accompaniment to a meat, seafood or poultry dish. Enjoy
MEXICAN CAPIROTADA
This is a traditional Mexican bread pudding served during Lent. It is commonly made with piloncillo (Mexican brown sugar).
Provided by dromero1013
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
- Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
- Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 49.6 g, Cholesterol 60.5 mg, Fat 29 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 14.8 g, Sodium 590.3 mg, Sugar 27 g
FRESH MANGO SALSA AND HOMEMADE TORTILLA CHIPS
GINA My attraction to mangoes was confirmed on a trip Pat and I took to Mexico. The velvety fruit tastes like an exotic mix of pineapples and peaches, and the flavor just explodes in your mouth. In creating this salsa, I stuck with Mexican tradition and added fresh cilantro, which you can chop or tear apart. Cilantro also offers a health benefit by soothing the digestive system. So, little do the guys know, I'm taking care of their stomachs as well as their appetite! (Ladies, y'all can thank me later.) Mind you, I was a little skeptical about whether they'd go for it, so I deep-fried the tortilla chips, so they'd have something familiar to dip.
Yield serves 4 to 6
Number Of Ingredients 12
Steps:
- Combine the mangoes, tomatoes, red onion, cilantro, jalapeño, garlic, and lime juice in a bowl. Season with salt, and toss. Let stand for 15 minutes before serving, so the flavors can marry.
- Heat the peanut oil in a large Dutch oven or deep-fryer to 350 degrees F. (For tips on deep-frying, see page 19.)
- Arrange the corn tortillas in a stack, and cut into six equal wedges. Drop the tortillas into the oil, in batches, and fry until crisp and golden, about 1 1/2 to 2 minutes.
- Remove the chips from the fryer and place on a paper-towel-lined sheet tray. Sprinkle the chips immediately with the salt, and serve warm with the salsa.
- Heat the oven to 350 degrees F.
- Lightly brush both sides of the tortillas with a few tablespoons of vegetable oil. Stack a few corn tortillas at a time, and cut through the stack to make each tortilla into six equal wedges. Spread the wedges out in a single layer on two baking sheets, season with salt, and bake for 15 minutes, or until crisp and golden.
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