Hi, I’m Robert Nassar of Dinner Done in Centreville, Virginia. I’ve been around food for quite a while, owned a couple of restaurants and now I’ve had Dinner Done for about a year and a half. What I wanted to show you today is how to make a really killer mango salsa. This salsa goes great on things like tuna steaks or you can use them instead of a regular tomato-based salsa that you’d find for any kind of Mexican food. So, if you like a nice, sweet, sour salsa, this one is probably going to be a real good one.
What the ingredients are for this salsa, there’s quite a few, so pay attention, grab a paper and pen if you have to. First of, we’re going to start with mirin. Mirin is a Japanese wine-based vinegar; you can find it at any regular grocery store. Rice wine vinegar, little touch of that never hurts. Diced red onions, you can also use white onions if you want, but the red onions give you a nice little touch of color because that’s what this salsa is all about. It’s about color as well as taste.
We’ve got diced mangoes. I would say about half of a mango, regular sized mango diced, diced tomato, about a small or to medium-sized tomato diced in the quarter inch squares. Bell peppers, you will see that I’ve used red orange and green diced bell pepper to give it also. Again, this is all about color as well as taste. You’ve got about one bell peppers worth of peppers here, then we’ve got our herbs, Parsley. I like to use the flat-leaf or Italian parsley, it got a much better taste than the curly parsley you can find also, cilantro, chives, some fresh basil leaves and some fresh mint as well. All of these are going to come together in your bowl. The best thing to do really is to let these sit for about a day in your fridge to let all those flavors come together, but if you don’t have a day, at least a couple of hours ought to do the trick.
Okay, so let’s go ahead and get started.