Mangogreen Onion Salsa Cruda Recipes

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MANGO SALSA



Mango Salsa image

This is a very tasty mango salsa that is great served over fish. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips.

Provided by IYENGAR21

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 mango - peeled, seeded, and chopped
¼ cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 21 calories, Carbohydrate 5.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 4.2 g

TROPICAL SALSA WITH GRILLED MANGO



Tropical Salsa with Grilled Mango image

I'm proud of this creation! Delicious, exciting salsa that is a perfect compliment to grilled chicken, grilled or broiled fish, and grilled pork.

Provided by UNCLEBEN1980

Categories     Appetizers and Snacks     Fruit

Time 28m

Yield 6

Number Of Ingredients 9

1 ripe mango, peeled and sliced 1/4 inch thick
2 teaspoons olive oil
¼ cup finely chopped red onion
2 tablespoons finely chopped red bell pepper
1 jalapeno pepper, finely chopped
1 lime, juiced
2 teaspoons white sugar
½ teaspoon salt
½ teaspoon ground ginger

Steps:

  • Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat.
  • Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks.
  • Remove mango from grill, cut into small cubes, and transfer to a mixing bowl. Stir in onion, red pepper, jalapeno pepper, lime juice, salt, sugar, and ginger. Serve at room temperature, chill until ready to serve, or serve hot by heating through in a nonstick skillet.

Nutrition Facts : Calories 50.1 calories, Carbohydrate 9.5 g, Fat 1.7 g, Fiber 1.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 195.2 mg, Sugar 7.2 g

MANGO AND RED ONION SALSA



Mango and Red Onion Salsa image

Provided by Davina Besford

Categories     Condiment/Spread     Citrus     Fruit     Onion     No-Cook     Mango     Summer     Bon Appétit     Australia

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

2 small mangoes, peeled, pitted, diced
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated lime peel
1/8 teaspoon cayenne pepper

Steps:

  • Combine all ingredients in medium bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)

SALSA CRUDA



Salsa Cruda image

Enjoy this salsa cruda-a brightly flavored snack or appetizer-this summer, full of fresh tomatoes and sharp onions.

Provided by Martha Stewart

Categories     Mexican Recipes

Yield Makes about 4 cups

Number Of Ingredients 6

2 large ripe tomatoes, cut into 1/3-inch dice
1 small white onion, cut into 1/4-inch dice
4 serrano chiles or 2 jalapenos, finely chopped
2 to 3 tablespoons coarsely chopped fresh cilantro
1 tablespoon coarse salt
1 cup water

Steps:

  • In a medium bowl, combine all ingredients. Cover with plastic wrap, and refrigerate for at least 1 hour and up to overnight.

SALSA VERDE O ROJA CRUDA



Salsa Verde o Roja Cruda image

When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.

Provided by Rick Martinez

Categories     Bon Appétit     Salsa     Sauce     Condiment/Spread     Tomatillo     Tomato     Cilantro     Avocado     Lime Juice     Onion     Blender     No-Cook     Raw     Vegetarian     Vegan     Dairy Free     Soy Free     Tree Nut Free     Peanut Free     Wheat/Gluten-Free     Quick & Easy

Yield Makes 2 cups

Number Of Ingredients 8

12 oz. tomatillos (about 8 medium), husks removed, rinsed, quartered, or 12 oz. tomatoes, cored, quartered
½ medium avocado (optional; for making salsa verde)
¼ medium white onion, coarsely chopped
1 garlic clove
1 serrano chile, coarsely chopped
¼ cup (packed) cilantro leaves with tender stems
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1-2 Tbsp. fresh lime juice (optional; for making salsa roja)

Steps:

  • If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)
  • If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.
  • Do Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.

MANGO AND RED ONION SALSA



Mango and Red Onion Salsa image

Make and share this Mango and Red Onion Salsa recipe from Food.com.

Provided by evelynathens

Categories     Sauces

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 7

2 small mangoes, peeled,pitted,diced
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon lime zest
1/8-1/4 teaspoon cayenne pepper

Steps:

  • Combine all ingredients in medium bowl; toss to blend.
  • Season to taste.
  • Let stand 20 minutes.

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