sweets for every tooth.

Sunday, May 30, 2010

Not really baking, but...

Mango Jalapeno Salsa.  Will be using this as a complimentary dip for bbq spicy shrimp skewers.  It's also great in chicken or fish tacos, or combine it with some mayo and cabbage for a new take on coleslaw.  No real ratio to this one, just toss the ingredients in, using as much or little as you'd like. 

Here is an approximation of what I use:

2 Tbs White Wine Vinegar
2 Tbs Water
2 Tbs Sugar
1/2 Cup Mango, diced
1 Jalapeno, seeded and diced (use 2 if you're daring)
1 small shallot, minced, OR about a handful of diced Red Onion

Put everything in a small saucepan over low heat, cover and simmer 10 minutes until mango is softened.  Transfer salsa to food processor and process for a few seconds to combine.

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