Mango, Raisin, and Fresh Tomato Salsa
Information
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CategoryMexican, SalsasSpecialtyEveryday Menu,TagsHow to cook salsas, Salsas Cooking Recipes, How to make Fresh Tomato SalsasInfoPreparation Time : 40 minutesCooking Time : 0 minutes Serves : 4 |
DescriptionSalsas contain of great fruit combination, can be a part of beef fillet, also good with lamb, chicken, fish and seafood. |
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Preparation
Ingredients2 tomatoes
1 mango 50 g (13/4 oz) raisins
1 teaspoon canned green peppercorns, drained and crushed
1 teaspoon finely grated lemon rind
2 tablespoons red wine vinegar
1 tablespoon olive oil 1 spring onion, shredded
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How Tos & Summary
Cooking Steps
Score a cross in the base of each tomato. Place in a bowl of boiling water for 10 seconds, then plunge into cold water and peel the skin away from the cross. Scoop out the seeds and discard. Finely chop the flesh.
Peel and finely dice the mango and mix with the tomato and raisins. Mix together the peppercorns, lemon rind, vinegar and oil and add to the salsa. Season well and scatter with the spring onion to serve.
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Score a cross in the base of each tomato to make it easier to peel off the skin |
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Cut the cheeks from the mango, remove the skin and dice the flesh.
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Mix the peppercorns, rind, vinegar and oil with the rest of the salsa ingredients.
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Summary
NUTRITION PER SERVE Protein 2 g; Fat 5 g; Carbohydrate 21 g; Dietary Fibre 3 g; Cholesterol 0 mg: 576 kj (138 cal)AddThis
Chef
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Joined: 20-Oct-2008
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Tips
Choose Ripe Tomato with red color flatens in all parts. If held, the tomato still hard enough, not too soft. To peel it, slice traverses the point and soak in hot boiled water for a moment until get peeled off. Lift and peel tomato's cuticle then thin slice.
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