Mango Nectarine Salsa Recipes
MANGO SALSA
This is a very tasty mango salsa that is great served over fish. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips.
Provided by IYENGAR21
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.
Nutrition Facts : Calories 21 calories, Carbohydrate 5.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 4.2 g
MANGO NECTARINE SALSA
Feel free to play around with other fruit combinations! With this blending of sweet and spicy, you can't go wrong! Eat hot if desired.
Provided by sassyani2000
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tomatoes, mango, nectarine, red onion, and garlic in a large bowl. Stir in lemon juice, basil, lime juice, red pepper flakes, salt, and pepper.
- Grease a skillet lightly with cooking spray. Pour in tomato mixture; cook, stirring occasionally, until softened, about 15 minutes.
- Refrigerate salsa for 30 minutes before serving.
Nutrition Facts : Calories 28.8 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.7 g, Sodium 21.6 mg, Sugar 4.9 g
NECTARINE AND MANGO SALSA
Fresh, easy and colorful zesty salsa that is sweet, salty and has slightest kick from jalapenos flavor packed with cilantro. It provides the right mix of sweet and crunchiness. Perfect for summer snack or party appetizer.
Provided by Devangi Raval
Categories Appetizer Side Dish Snack
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together nectarines, mango, red bell pepper, onion, jalapeno, cilantro, and lime juice. Season with salt to taste, cumin powder. Sprinkle some chaat masala on top of it.
- Leave it for 10 minutes for the flavors to come together. But it can also be served immediately.
- Serve with tortilla chips or pita chips, mini naan.
PORK CHOPS WITH NECTARINE SALSA
My special pork dish has so much flavor and is a snap to prepare. A sweet, fruity salsa perfectly balances the spicy rub that coats the pan-fried chops. —Bonnie Bufford, Nicholson, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.
Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
NECTARINE SALSA
This sweet and spicy Nectarine Salsa is simple and delicious. Serve with your favourite corn chips, spoon over grilled fish or chicken, or dollop on your favourite tacos for a burst of flavour.
Provided by sylvia
Categories dip
Number Of Ingredients 7
Steps:
- Add the nectarines, tomato, cilantro, shallot, and chili to a serving dish and stir. Stir in the lime juice and honey/sugar. Taste and add more lime if desired.
Nutrition Facts : ServingSize 2 tablespooons, Calories 9 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 2 g
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20 MINUTE GRILLED JERK CHICKEN WITH MANGO-NECTARINE SALSA.
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4.2/5 (7)Total Time 20 minsCategory Main CourseCalories 630 per serving
- 1. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.2. In a ziplock bag, combine the chicken, jerk seasoning, honey, olive oil, and a pinch each of salt and pepper. Toss to combine. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill. 3. Make the salsa. In a medium bowl, combine the nectarines, mango, jalapeño, lime juice, lemon juice, and cilantro. Toss to combine.4. Divide the rice among bowls. Add the beans, avocado, salsa, and chicken. Drizzle the chicken with chile lime butter. Enjoy!
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5/5 (2)Total Time 57 minsCategory Main DishCalories 351 per serving
- Combine marinade ingredients in a large bowl: brown sugar (2 tablespoons), chili powder (1 tablespoon), garlic (1 tablespoon), salt (1 teaspoon), cumin (1 teaspoon), pepper (1/2 teaspoon), olive oil (2 tablespoons), and lime juice (2 tablespoons). Mix well. Add chicken and stir to thoroughly coat. Cover and refrigerate for an hour or two. Thread chicken pieces onto 8 (12-inch) metal skewers.
- Combine salsa ingredients except the avocado: nectarine (2 cups), red bell pepper (1/2 cup), red onion (1/4 cup), cilantro (2 tablespoons), salt (1 teaspoon), and lime juice (2 tablespoons). Mix well. Gently stir in the avocado.
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From myrecipes.com
5/5 (5)Total Time 20 minsServings 4
- Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil. Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and cook them to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates. Serve warm with the salsa.
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- Add salt to taste. Cover and refrigerate until ready to serve. Serve with chips or on fish or chicken.
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4/5 (26)Total Time 45 minsServings 7Calories 69 per serving
- In a 6- to 8-quart heavy pot combine nectarines and lemon juice. Using a potato masher, crush nectarines. Stir in sugar and mangoes.
- Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
- Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks, turning and tilting jars after 20 minutes to distribute fruit evenly throughout the jam. Repeat as necessary. Makes 7 half-pints.
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