Peach Mango Salsa

 

Peach Mango Salsa

 

Are you excited about salsas like we are here at Splendid Recipes and More? If you don’t like tomatoes, this salsa’s for you.

If you’ve never made such a salsa, Peach Mango Salsa, then your in for a treat. But maybe your thinking, “This looks good, but I’ll stick with my favorite store bought Peach Mango Salsa.” OK will you do that, but look what’s in that store bought salsa:

Tomatoes, Mango, Water Filtered, Peppers, Chilies and Peppers, Onions, Cane Juice Evaporated, Tomatoes Puree, Peaches, Cilantro, Vinegar Red Wine, Salt, Lemon Juice, Spices, Citric Acid, Sodium Metabisulfite, Sodium Erythorbate, Xanthan Gum.

Did you notice I high-lighted the last four ingredients? Will that’s not in our Peach Mango Salsa.

Here is what you will need:

2 medium peaches, peeled, de-seed, chopped

1 large mango, peeled, de-seed, chopped

½ cup green onions, diced (about 3 scallions)

½ red bell pepper, diced

1 Serrano pepper, de-seed, minced

½ cup cilantro, chopped

½ tsp. salt

1 tbsp. sugar

1 tbsp. lime juice or ¼ of a lime

If your not sure on how to cut a mango, we added this video from – Special Fork Videos – to show you how.

Prepare the peaches and mango and place them into a medium mixing bowl along with the diced onion and bell pepper. Do not mix. Next add the Serrano pepper and chopped cilantro, again do not mix.

Together add salt, sugar and lime juice. Now stir the mixture until well incorporated.

Let mixture set for 15 minutes at room temperature for flavors to infuse, or refrigerate until ready to eat.

This salsa keeps in a mason jar, for 4-5 days in the fridge, or can be frozen for later use. If you use plastic to store the salsa, it will be fresh for just about 2 days.

Serve the salsa with white or yellow corn chips, grilled chicken, grilled fish or any Mexican meal (Link here for some ideas from our blog).

 

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Pad Thai Noodles with Chicken

Pad-Thai-Noodles-with-ChickenAll Asian food is cooked with the intention of increasing the health benefits, such as its healing powers and medicinal value, as well as longevity.

Here’s an article we publish this year last March 2014, Amazing Ways Food is Used in Thai Cooking .

Of course every country that is part of the Asian world has their own way of cooking the food, but with the same outcome, its health benefits.

Today we present Pad Thai Noodles with Chicken. Of all the Asian foods, Thai is our favorite.

Here is what you will need:

ingredients-for-Pad-Thai-Noodles-with-Chicken8 oz. rice noodles, fresh or dried

2 tbsp. peanut oil

scallions, coarsely chopped

2 garlic gloves, minced fine

2 fresh red chilies, seeded and sliced

8 oz. chicken breast, trimmed and thinly sliced

Juice of 1 lime

2 tbsp. Thai fish sauce

2 eggs, beaten

1/3 cup fresh bean sprouts

¼ cup fresh chopped cilantro

1/3 cup chopped unsalted peanuts

Soak the noodles in a large pot of boiling water, covered for 10 minutes or cooked according to package instructions. When the noodles are done and tender, rinse noodles under cold running water. Set aside.place-rice-noodles-into-boiling-water-for-10-minutes.jpgAdd peanut oil to a wok (large frying pan, if you have no wok )over high heat. Once the peanut oil is heated add scallions, garlic and red chilies. Stir-fry for 1 to 2 minutes.heat-peanut-oil-and-add-vegetables-and-stir-fry-1-2-minutesNext add the chicken, lime juice, fish sauce and eggs. Stir-fry over medium heat for 2 to 3 minutes, or until eggs have set and pink is no longer in chicken or heated through.add-chicken-lime-juice-fish-sauce-and-eggs...stir-fry-2-3-minutesNext add the bean sprouts, most of the cilantro and the noodles and stir-fry for 30 seconds or until heated through and beans and cilantro are mixed in thoroughly.adding-bean-sprouts-and-cilantroTransfer to a serving platter and sprinkle with peanuts and remaining cilantro and serve right away with lime wedges if you wish.Pad-Thai-Noodles-with-Chicken

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