Creole Mango Salsa
Yield - 2 Quarts
1/2 LB ANAHEIM PEPPERS
1 LARGE RED BELL PEPPER
1 LARGE CREOLE TOMATO (Diced)
3 LARGE VERY RIPE MANGOS (De-seeded, skinned and diced)
1 MEDIUM YELLOW ONION (Diced fine)
1 MEDIUM RED ONION (Diced fine)
1 TBSP SMOKED/ROASTED GARLIC PUREE (See Recipe)
1/2 BUNCH CILANTRO (Chopped)
Use a BBQ pit that is set up for grilling, lite charcoals. When the coals are ready, char the peppers until the skins turn dark brown or even black. Remove the peppers and place them in a Ziploc freezer bag for 10 minutes and allow them to cool. This technique will easily allow the skin to peel from the peppers meat. Use a fillet knife to remove the seeds, veins and stems from the peppers. Dice the peppers into 1/4 cubes.
Combine all ingredients in a large stainless steel bowl, cover and refrigerate.
The peppers can be grilled on a gas BBQ pit or even under a broiler. The advantage of a charcoal grill is that it imparts a smoke flavor that is unmistakable.
The recipe calls for our Smoke/Roasted Garlic Purée because the smoky flavor adds to the salsa. Our Oven Roasted Onion Purée or even fresh minced garlic can be substituted.
Serve this salsa with our Cajun Quesada's, omelets and even as a chip dip.
This is a good salsa that can be used on a buffet line or on a Chef manned station.
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2008 Aurora Catering, Inc. All rights reserved.
Revised: September 23, 2008.