Best Pepper Mango Salsa Recipes

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS WITH MANGO-BLACK BEAN-GREEN ONION SALSA AND YUCCA FRIES

Steps:

• Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.
• For the Mango Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving.
• For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center. Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide. Place cornmeal in medium bowl and add 1 tablespoon salt and ancho chile powder. Roll fries in cornmeal mixture. Preheat oil to 370 degrees F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.

PEPPER MANGO SALSA

Steps:

• Whisk together first 5 ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture., Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS WITH MANGO-BLACK BEAN-GREEN ONION SALSA AND YUCCA FRIES

Steps:

• Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.For the Mango Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving. For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center. Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide. Place cornmeal in medium bowl and add 1 tablespoon salt and ancho chile powder. Roll fries in cornmeal mixture. Preheat oil to 370 degrees F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.
• Recipe courtesy Bobby Flay

BEEF TACOS WITH MANGO-HOT PEPPER SALSA

Steps:

• Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes. Meanwhile, in a medium bowl, combine mango, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper. Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.

MANGO SALSA WITH RED BELL PEPPER

Steps:

• Dice mango, red pepper, and red onion and combine in bowl.
• Mix lime juice, olive oil, ground cumin, hot sauce and salt in small bowl, Whisk together.
• Mix into salsa.
• Chop cilantro and add to salsa.
• Stir until combined.

LIONFISH WITH MANGO SWEET PEPPER SALSA

Steps:

• For the salsa: Combine the mangoes, sweet peppers, green onions, Key lime juice, cilantro, jalapeno, garlic and salt in a medium bowl and toss gently. Let stand for 30 minutes at room temperature (place in the fridge if it will be longer).
• For the fish: Combine the olive oil, Key lime juice and garlic in a large, shallow glass baking dish, stirring with a whisk. Add the fish to the juice mixture and turn to coat. Cover and let stand 15 minutes.
• Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat.
• Remove the fish from the marinade and discard the marinade. Sprinkle the fish evenly with the salt and black pepper. Grill to desired doneness, about 3 minutes per side. Serve the fish with the salsa.

MANGO AND ROASTED YELLOW PEPPER SALSA

Steps:

• 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.

SHRIMP AND RED PEPPER KABOBS WITH MANGO SALSA

Steps:

• Turn the grill on to high, to preheat. Combine the juice of the lemon, and the next 7 ingredients into a medium bowl. Cut the red pepper into 1 inch squares. Add the red pepper and shrimp to the lemon juice mixture and marinate for 20 minutes, stirring occasionally. While the shrimp marinates, make the salsa. Cut the mango and tomatoes into 1/4 inch chuncks, crush the garlic and shred the ginger. Finely mince the shallot cilantro and mint and add to the mango mixture. Stir together and let sit at room temperature, stirring occasionally. To prepare the kabobs, take your skewers and slide 2 pieces of pepper followed by 1 shrimp, continue this 3 times on each skewer ending with 2 peppers on the top of the skewer. Place the kabobs on the grill and marinate with leftover marinade. These will cook fast, so watch them carefully. It will take about 15 minutes to cook, turning often.