Max Holtzman's Grilled Mango Salsa

Name: Max Holtzman's Grilled Mango Salsa
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 bunch chives, finely chopped; 1 small bunch cilantro, leaves finely chopped; 1 lime, juiced; 1 Florida orange, juiced; 2 larges Florida mangoes, starting to ripen, but still a bit firm; 2 Tbsps olive oil; 4 servings Freshly ground pepper; 5 plum tomatoes, seeded and chopped into 1/2-inch pieces; 1 red pepper, seeded and finely chopped; 1 red pepper; 1 large firm red onion, sliced into 1/4- to 1/2-inch-thick slices; 59 milliliters rice wine vinegar; 4 servings Sea salt

The recipe Max Holtzman's Grilled Mango Salsa could satisfy your Mexican craving in approximately 42 minutes. This gluten free, primal, and vegan recipe serves 4. This hor d'oeuvre has 159 calories, 2g of protein, and 8g of fat per serving. The Fourth Of July will be even more special with this recipe. Head to the store and pick up juice of orange, florida mangoes, olive oil, and a few other things to make it today.

Instructions

Preheat a grill to medium-high.

Equipment you will use

Grill

Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Mango

Onion

Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill.

Ingredients you will need

Mango

Onion

Equipment you will use

Grill

Chop the mango and onion and place in large mixing bowl.

Ingredients you will need

Mango

Onion

Equipment you will use

Mixing Bowl

Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish.

Ingredients you will need

Salt And Pepper

Lime Juice

Orange

Juice

Salsa

Fish

Equipment you will use

Bowl

Equipment

Grill

Mixing Bowl

Bowl

Ingredients

Servings:

1bunch

chives, finely chopped 1small bunch

cilantro, leaves finely chopped 1

lime, juiced 1

Florida orange, juiced 2larges

Florida mangoes, starting to ripen, but still a bit firm 2Tbsps

olive oil 4servings

Freshly ground pepper 5

plum tomatoes, seeded and chopped into 1/2-inch pieces 1

red pepper, seeded and finely chopped 1

red pepper 1large

firm red onion, sliced into 1/4- to 1/2-inch-thick slices 59milliliters

rice wine vinegar 4servings

Sea salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Jimmy John's Vin De Sandwich Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.