Hi! I am Robert Nassar from Dinner Done in Centerville, Virginia. We’re making a Mango Salsa and now that we’ve got all our herbs chopped, we’re gone go ahead and finish putting this together.
Next, we’re going to use, a Japanese sweet and sake wine called mirin. Mirin gives a nice sweet flavor that compliments the fruit in this and then makes a nice counterpoint to the veggies and the herbs that we’ve got going in here. For the amount of herbs that we’ve showed you how to cut, I would use a half of a cup mirin. You’ll notice that it has got a very syrupy consistency. Pour those onto the herbs. Next, we’re going to take some rice wine vinegar to give it a counter to our sweet sake taste that we just used with the mirin.
However, you’re not going to use nowhere near a half of a cup of rice wine vinegar for this. I would say a good two tablespoons to three tablespoons worth is all you’re going to need.
Now, we’re going to go ahead and finish putting this together. We’re going to start adding all of our vegetables and fruit in and let it sit in the refrigerator preferably overnight. The next day, you’re going to have a great salsa put together.
So we’ve taken our diced mango, our diced red onion, our diced tomato and our diced bell peppers.
What’s the key here is that you mix everything well. The reason that you want this to sit overnight, is as it sits, each one of the vegetable, fruit ingredients in this are going to give up a little bit of their moisture and so it will be a lot wetter when it’s ready. It’s always a good idea to give it a nice good mix. And last but not least, give it about, I would say a quarter teaspoon of salt to start with. The next day before you serve this, give it a taste test and see if there’s enough salt or if you need to add more. The thing about to do with salt is, you can always add but it’s very hard to take out. So go easy on the salt until you’re ready to serve it. One thing you could do if you’d like, you could chop up a little bit jalapeno and add them to it if you’d like a little bit of heat or if you’ve got a favorite hot sauce, add a few drops in of that too.
So, cover and refrigerate overnight and serve over tuna steaks or serve with any Mexican food or even as a stand-alone dip if you’d like. You are going to love it.
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