Mango And Roasted Yellow Pepper Salsa Recipes

Steps:

• Whisk together first 5 ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture., Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.

Steps:

• Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)

Steps:

• In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Steps:

• Preheat a grill to medium-high.
• Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper. Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill.
• Chop the mango and onion and place in large mixing bowl. Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish.

Steps:

• Roast jalapenos, Anaheim, and bell peppers over gas flame, or under broiler, until blackened all over, turning as needed. Transfer to large bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel and seed peppers. Reserve liquid collected in bowl. Cut jalapenos into half-inch pieces, Anaheims and bells into one-inch pieces. Transfer peppers and any reserved juices to small bowl.
• Add remaining ingredients to peppers; combine. Garnish with reserved cilantro. Will keep, covered, in refrigerator, 4 to 6 hours.

Steps:

• Cut ends off orange, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Cut sections away from membranes, and reserve. Squeeze juice from membranes over sections in a bowl before discarding.
• Place the yellow pepper over the flame of a gas burner, and roast until lightly charred on all sides. Transfer to a bowl, and cover with plastic wrap until cool enough to handle. Use a paper towel to wipe off the charred skin. Remove the seeds and stem, and chop into 1/4-inch dice.
• Combine the mango, diced pepper, red onion, and cumin in a medium bowl. Drain orange juice into mango mixture. Chop orange sections; add to mango mixture. Season with salt and pepper; serve.