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Mango and Roasted Yellow Pepper Salsa
Credit:
Lisa Hubbard
Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
1 orange
1 yellow bell pepper
1 mango, peeled, pitted, and cut into 1/4-inch dice (about 1 pound)
1/4 cup finely diced red onion
1/4 teaspoon cumin
Salt and freshly ground black pepper
Gallery
Mango and Roasted Yellow Pepper Salsa
Credit:
Lisa Hubbard
Recipe Summary
Yield: Makes 2 cups
Gallery
Mango and Roasted Yellow Pepper Salsa
Credit:
Lisa Hubbard
Mango and Roasted Yellow Pepper Salsa
Credit:
Lisa Hubbard
Mango and Roasted Yellow Pepper Salsa
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 1 orange
- 1 yellow bell pepper
- 1 mango, peeled, pitted, and cut into 1/4-inch dice (about 1 pound)
- 1/4 cup finely diced red onion
- 1/4 teaspoon cumin
- Salt and freshly ground black pepper
Directions
Cut ends off orange, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Cut sections away from membranes, and reserve. Squeeze juice from membranes over sections in a bowl before discarding.
Place the yellow pepper over the flame of a gas burner, and roast until lightly charred on all sides. Transfer to a bowl, and cover with plastic wrap until cool enough to handle. Use a paper towel to wipe off the charred skin. Remove the seeds and stem, and chop into 1/4-inch dice.
Combine the mango, diced pepper, red onion, and cumin in a medium bowl. Drain orange juice into mango mixture. Chop orange sections; add to mango mixture. Season with salt and pepper; serve.
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Reviews
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Add Rating & Review
All Reviews for Mango and Roasted Yellow Pepper Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mango and Roasted Yellow Pepper Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest