Saturday, July 31, 2010

Mango Salsa

· 2 tablespoons olive oil

· 1 ½ cups diced yellow onion (2 onions)

· 2 teaspoons peeled, minced fresh ginger

· 1 ½ teaspoons minced garlic

· 2 ripe mangos, peeled, seeded, and small-diced

· 1/3 cup freshly squeezed orange juice

· 2 teaspoons light brown sugar

· 1 teaspoon kosher salt

· ½ teaspoon freshly ground black pepper

· 1 to 2 teaspoons minced fresh jalepeno pepper, to taste (1 pepper)

· 2 teaspoons minced fresh mint leaves

Saute the olive oil, onions, ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for one more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt black pepper, and jalepenos: and cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm at room temperature or chilled. Makes 2 cups.

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