Tortilla Rolls And Spicy Mango Salsa |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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TORTILLA ROLLS AND SPICY MANGO SALSA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Schmidt Estate in Duncanville, Texas in 1988. Ingredients:
2 cups sushi rice |
4 cups water |
2 tablespoons cumin |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
4 medium zucchini diced |
1 medium white onion diced |
2 cups purple cabbage shredded |
2 jalapeno peppers seeded and minced |
1 tablespoon garlic minced |
2 tablespoons olive oil |
1 package fresh flour tortillas |
1 bunch chives cut julienne style |
mango salsa |
5 ripe mangos |
1/4 cup scallions |
1/4 cup cilantro |
juice from 4 limes |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
Directions:
1. In medium pot add rice and water then cook covered on high flame until boiling.
2. Lower flame and continue to cook covered until done approximately 25 minutes.
3. Add one tablespoon cumin, salt and pepper.
4. Sauté zucchini, onion, cabbage, jalapenos and garlic in large pan with olive oil.
5. When vegetables become soft add remaining cumin then set mixture aside to cool.
6. For salsa dice mangos, scallions and cilantro and mix together with lime juice, salt and pepper.
7. To roll heat tortillas and lay on flat surface and fill halfway with layer of rice then vegetables.
8. Roll tightly and tie with chives or scallion green stems and slice rolls into smaller pieces.
9. Serve with mango salsa.
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