Easy Recipe Finder
Recipe Feeder
Ingredients
* 3 tablespoons olive oil
* 1 small onion, chopped
* 3-4 fresh medium-hot chili peppers
* 1 medium bulb of garlic, minced
* 1/8 teaspoon ground coriander
* 1 mango - peeled and diced
* 1/2 of a small fresh pineapple, diced
* 1/4 cup lemon juice
* 2 tablespoons butter
Directions
1. Heat olive oil in a nonstick skillet over medium-high heat, and cook and stir the onion and pepper until tender, about 5 minutes. Stir in the garlic and coriander; cook until fragrant, about 1 minute.
2. Push the onion and pepper mixture to the edges of the pan, and add the mango and pineapple to the center of the pan. Cook, without stirring, until the fruit begins to caramelize, about 5 minutes. Pour the lemon juice into the pan, and bring to a boil, stirring and scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from heat; stir in the butter, and stir to combine all ingredients evenly. Serve warm.
Mangoes are tricky for me to cut. I finally got the idea to cut them this way from a resort in Boracay. To do this you have to cut each side off the large flat pit in the center. Take the half remaining in the skin, run the tip of the knife lengthwise in strips, then cross-ways to create the "chunks." Push the back of the skin through so the chunks arc out, then slice along the base to separate the chunks from the skin.
This salsa is great on baked or grilled fish, but is also an excellent topper for chicken, pork chops and rice.
Served here with Baked Cream Dory Fish brushed with olive oil and seasoned with herbs & spices, "Forbidden" black rice, sizzling sweet corn & carrots and steamed seasoned broccoli.
* 3 tablespoons olive oil
* 1 small onion, chopped
* 3-4 fresh medium-hot chili peppers
* 1 medium bulb of garlic, minced
* 1/8 teaspoon ground coriander
* 1 mango - peeled and diced
* 1/2 of a small fresh pineapple, diced
* 1/4 cup lemon juice
* 2 tablespoons butter
Directions
1. Heat olive oil in a nonstick skillet over medium-high heat, and cook and stir the onion and pepper until tender, about 5 minutes. Stir in the garlic and coriander; cook until fragrant, about 1 minute.
2. Push the onion and pepper mixture to the edges of the pan, and add the mango and pineapple to the center of the pan. Cook, without stirring, until the fruit begins to caramelize, about 5 minutes. Pour the lemon juice into the pan, and bring to a boil, stirring and scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from heat; stir in the butter, and stir to combine all ingredients evenly. Serve warm.
Mangoes are tricky for me to cut. I finally got the idea to cut them this way from a resort in Boracay. To do this you have to cut each side off the large flat pit in the center. Take the half remaining in the skin, run the tip of the knife lengthwise in strips, then cross-ways to create the "chunks." Push the back of the skin through so the chunks arc out, then slice along the base to separate the chunks from the skin.
This salsa is great on baked or grilled fish, but is also an excellent topper for chicken, pork chops and rice.
Served here with Baked Cream Dory Fish brushed with olive oil and seasoned with herbs & spices, "Forbidden" black rice, sizzling sweet corn & carrots and steamed seasoned broccoli.
