Showing posts with label Salsa. Show all posts

Mango Chili Chicken

 *Copycat recipe of the Chili's Mango Chili Chicken from their Light Menu.


Mango Salsa:
2 Mangoes
1 Avocado
1/2 Purple Onion
2-4 Jalapenos, to taste (If you like spicy, use 4, but it also depends on the heat content of each particular pepper.)
1/2 bunch of Cilantro
Lime Juice, from 1-2 limes

Rub:
3 chicken breasts, cut in halves
2 TBSP chili powder
Oregano, to taste
Cumin, to taste
Salt and pepper, to taste
Lime zest, 2 limes
Squirt of Lime juice
Olive or coconut oil

  • Dice salsa ingredients and combine in a bowl. Cover and place in fridge until time to serve. 
  • Combine rub ingredients in a separate bowl, then cover the chicken entirely. Place chicken on the grill and cook thoroghly. 
  • Serve hot chicken topped with cool salsa. So easy! So done!

*Mango Salsa also makes a fantastic appetizer served with Tortilla Chips.

*Works as an "Ideal Protein" meal if you exclude the salsa and top the chicken with only cilantro and lime juice. 

Uncle Mark's Salsa

3 gallons peeled and diced tomatoes
1 quart diced pickled(nacho style) jalapenos
7-12oz tomato paste
1 quart tomato juice
1 quart diced onion
1 quart chopped cilantro
2/3 cup salt
2 cups vinegar
1/4 cup finely minced garlic
Lemon juice

Put all ingredients together and simmer til it is reduced, about an inch or so down on the pot, then pour into hot jars and process for 25 minutes in a water bath. OPTIONAL:  Add 3 Tbls Lemon Juice to each quart jar.

Shoepeg Corn & Bean Salad

3 cans black beans
2 cans shoepeg white corn
5-6 roma tomatoes
½ purple onion
2-3 peppers any color
½ bunch cilantro
½ garlic (2½ tsp minced garlic)
1 package Good Seasoning Italian Dressing mix
Balsamic vinegar
Canola oil
Salt to taste

Drain beans and rinse. Open corn on top of beans and let drain over the beans, do not rinse. Cut all veggies and add to beans and corn. Mix Italian dressing according to package instructions except substitute balsamic vinegar for vinegar.  Add canola oil  and store for overnight. Serve with Tortilla chips.   

Guacatillo (Tomatillo Avocado Salsa)

Yummy green salsa recipe that we ate over Thanksgiving at Grandma Jo's house. Compliments of Grandma Jo Ann.



 
5-6 Tomatillos (lime size)
2-3 Avocados
1/2 Onion
1-2 Jalepenos
1-2 bunches Cilantro
1 garlic clove
1 1/2 TBSP Lime juice
Salt, to taste

Puree together in a blender.


Brittany's Cranberry Salsa

I have to give credit to my niece Brittany for this one...and it's a hit!!!
  • 1 (12 ounce) bag cranberries, fresh or frozen
  • 1 bunch cilantro, chopped
  • 1 bunch green onions, cut into 3 inch lengths
  • 1 jalapeno pepper, seeded and minced
  • 2 limes, juiced
  • 3/4 cup white sugar
  • 1 pinch salt
  1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Addicting Corn and Black Bean Salsa

I got this salsa recipe from my good buddy Matt and doctored it up just a bit.

-2 cans whole cornel corn
-2 cans black beans drained and rinsed
-1 to 2 bunches chopped cilantro (the more the better in my mind)
-1 teaspoon chili powder
-1 Tablespoon cumin
-1 small can chopped chilis (chop even more)
-1 small can chopped jalapeños (chop even more)
-1 cup tomato based salsa
-1 small white onion chopped very fine
-1/2 cup lemon juice
-a little lime juice
-salt to taste
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