Tropical Treasure Mango Salsa by Ali Baba's Babes |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Excerpt from Ali Baba & the Forty Thieves: Then Ali Baba climbed down and went to the door concealed among the bushes, and said, Open, Sesame. and it flew open. Ali Baba, who expected a dull, dismal place, was greatly surprised to find it large and well lighted, hollowed by the hand of man in the form of a vault, which received the light from an opening in the ceiling. He saw rich bales of merchandise - silk, stuff-brocades, all piled together, and gold and silver in heaps, and money in leather purses. He went in and the door shut behind him. He did not look at the silver, but brought out as many bags of gold as he thought he could carry. :) diner524 - Lime (Peridot, associated with the sun, bestowing dignity on it's wearer and worn proudly as beads or bracelets for protection. Ingredients:
2 cups fresh peaches, peeled and sliced (or use frozen peaches, thawed) |
1 cup mango, diced |
3/4 cup jicama, diced |
1/4 cup red onion, diced |
1 cup orange bell pepper, diced |
1 cup red bell pepper, diced |
4 tablespoons cilantro, chopped |
1 tablespoon jalapeno pepper, seeded & diced very tiny (or adjust to taste) |
1 tablespoon extra virgin olive oil |
1 lime, juice of |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 -4 flour tortillas (i used 6 inch) |
3 tablespoons butter, melted |
3 tablespoons sugar |
1 1/2 tablespoons cinnamon (or to taste) |
Directions:
1. For Salsa:.
2. Put peaches in food processor & pulse until only small chunks remain.
3. Transfer to large mixing bowl and gently stir in remaining ingredients.
4. Cover and chill until serving time.
5. For Cinnamon & Sugar tortilla crisps:.
6. Slice 2-4 tortillas into pizza-shaped wedges with a serrated bread knife.
7. Spread out onto a cookie sheet covered with parchment paper in a single layer.
8. Brush each top with melted butter then sprinkle with cinnamon & sugar mixture.
9. Turn each wedge over & repeat.
10. Bake at 350 degrees for 12 minutes or until dry & crisp.
|
|