Dips/Sauces/Dressings Archives - The Midnight Baker

Mrs. Miller’s Dressing/Marinade

Judith Hannemann — Tue, 09 Aug 2022 23:00:08 +0000

Mrs. Miller’s dressing/marinade is an all-purpose salad dressing and marinade.

All-Purpose Salad Dressing And Marinade

First let me say that Mrs. Miller was a real person. She was my good friend’s mom and an excellent cook.

A couple of years ago I planned to grill a flank steak for me and my friend. She told me to use her mom’s dressing recipe to marinate the steak and I did. The steak was delicious! Unlike many marinades, this all-purpose salad dressing and marinade is also a great dressing for salads. It will go well with green salads as well as fruit salads. You can’t get more versatile than that.

Dress It Up

Made as it is, this dressing is excellent. However, it can be flavored in many different ways.

Curiously, it contains no garlic, but it’d be a great addition here. Make it as strong or as mild as you like. Personally, I’d use fresh garlic but garlic powder would be good if you have no fresh.

Like a bit of heat? A few drops of hot sauce or better yet, Sriracha, would be fantastic. You can get heat too if you add a bit of cayenne or use hot paprika. And speaking of paprika, try it with smoked paprika.

Oils & Vinegars

I tend to use olive oil for most things. A nice fruity oil gives this dressing a great flavor. Any good vegetable oil will do well, so use what you like.

This calls for red wine vinegar, but white wine vinegar would be a great choice as well as champaign vinegar. If you want to use this for a sweet fruit salad, then apple cider vinegar would be a good choice

The basic recipe is very good, but you can do so much with this dressing to tailor it to any use.

The Recipe

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Mrs. Miller's Salad Dressing/Marinade

Best all-purpose salad dressing & marinade

Prep Time5

Cook Time0

Course: Sauce

Cuisine: American

Keyword: all-purpose dressing and marinade, easy salad dressings

Servings: 8

Calories: 56kcal

Author: Judith Hannemann

Ingredients

2/3 cup of oil
2 tbs sugar
1/2 tsp pepper
1/2 tsp dry mustard
1/4 cup wine vinegar
1/2 tsp salt
1/2 tsp paprika

US Customary - Metric

Instructions

Mix till sugar is blended. Let it sit about an hour for all flavors to mingle, but not necessary

Notes

Serving size calculated as 2 tbs

Nutrition

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Copycat Shake-N-Bake

Judith Hannemann — Tue, 19 Apr 2022 23:00:39 +0000

This copycat shake-n-bake uses ingredients you already have in your pantry.

Copycat Shake-N-Bake: Economical

Shake-N-Bake has been around for ages. I’m old enough to remember when it first appeared on the horizon. First it started with chicken, then came pork, BBQ and several other flavors. My mom stuck pretty much to the original chicken and pork varieties because we really liked the flavors.

My copycat version is pretty much interchangeable for either chicken or pork like the traditional varieties. It’s a good all-around coating for either meat.

The best part is this is far more budget conscious than the national brand–even the house label brand! I recently checked the prices in my local store and almost keeled over for what they wanted for a single box of this stuff. You can make my copycat Shake-N-Bake for a fraction of that cost and have an amount equal to about three boxes of the stuff.

Tailoring The Flavor

As I mentioned above, this version is pretty generic with a tip of the hat to a slightly Italian flavor because of the herbs.

Substituting thyme and sage for the basil and oregano would work with chicken as well as pork. I tend to go pretty light on herbs so my suggestion is for the full recipe to use a scant teaspoon of thyme and a scant half teaspoon of sage. My philosophy is go easy because you can always add more.

There’s many dry BBQ seasonings on the market so if that’s a flavor you like, replace the basil and oregano with about two teaspoons of that.

As you can see, the possibilities are almost endless. Eating low sodium? Eliminate the salt and any flavorings that contain it and you’ve got a tasty coating that works with your diet.

Perfect For The Air Fryer

There’s really nothing better than chicken or pork chops made in the air fryer. This coating is perfect to use when air frying!

Since it contains some oil, spraying the meat with a bit of oil is eliminated. The coating will brown nicely without the spritz of oil.

The Recipe

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Copycat Shake-n-Bake

Budget-friendly coating

Prep Time5

Cook Time0

Course: condiments, Dips/Sauces/Dressings

Cuisine: American

Keyword: air fryer coatings for chicken, air fryer coatings for pork, copycat shake-n-bake

Servings: 30

Calories: 27kcal

Author: Judith Hannemann

Ingredients

2 cups fine bread crumbs
1 cup Panko bread crumbs
1/4 cup olive oil
1 tbs sea salt
1 tbs onion powder
1 tbs paprika
2 tsp sugar
1 tsp pepper
1/8 tsp cayenne pepper
1 tbs dry parsley
1 tsp basil
1/2 oregano
1 tsp Old Bay Seasoning

US Customary - Metric

Instructions

Put bread crumbs and all the seasonings in a medium bowl. Blend well. Add vegetable oil and blend in, whisking until there are no clumps.
Spoon into a Mason jar and store in the freezer. Keeps a long time.

Nutrition

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Black Bean Sauce

Judith Hannemann — Tue, 31 Mar 2020 23:00:20 +0000

Black bean sauce is a common condiment in Asian food. It’s so good you can use it as a dip.

Common Asian Condiment

Black bean sauce is a pretty common Asian ingredient. However, it’s not readily available in a lot of stores–mine in particular. I could find mostly everything else but that.

So I went searching on how to make my own for a recipe I’d found. I came up with many, but I wanted to use either what I had on hand or things that were easy to come by. I can say that I didn’t find a recipe that filled what I needed 100 per cent, so I combined parts of recipes that did. I came up with this and have to say that it’s magnificent.

Looking For Protein?

Right now, we’re all looking to work with what we have in our pantries. However, we still want to eat a decent meal that’s not only satisfying but nutritious.

This black bean sauce is perfect if you use it as part of a meal and not just as a condiment.

If you’re pretty much scraping the bottom of the barrel as far as provisions are concerned, this is perfect mixed with rice. Not only is it delicious, but it’s good for you and filling. It’s also pretty cheap so if you have to watch your budget more closely now, it’s perfect.

Substitute

Since many people enjoy Mexican food, having a can of black beans in the cupboard is pretty much certain. But what to do if you don’t have those?

I’m sure any beans would suffice here. I haven’t tried this myself, but I don’t see how it wouldn’t work. At this time, you use what you have and the flavorings in this sauce would go with practically any variety of beans.

The Recipe

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Black Bean Sauce

Make your own—it tastes better

Prep Time5

Cook Time20

Course: Appetizer, condiments, Main, Sauce

Cuisine: Asian

Keyword: black bean sauce recipe, canned bean recipes

Servings: 4

Calories: 101kcal

Author: Judith Hannemann

Ingredients

15 oz can black beans undrained
1 tablespoon low-sodium soy sauce
1 teaspoon grated peeled gingerroot
1/2 teaspoon grated orange rind
1/8 teaspoon crushed red pepper
1 garlic clove minced

US Customary - Metric

Instructions

Combine all the ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

Nutrition

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Filet Steak with Peppercorn Sauce

Judith Hannemann — Sun, 09 Feb 2020 00:00:27 +0000

Filet steak is a real treat and it’s even better with this decadent peppercorn sauce.

Perfect Date Night Dinner

Valentine’s Day is coming up and if you’re planning on having a stay-in date night then this is the perfect meal.

What makes this the perfect date night meal is that filet steak, aka filet mignon is not generally part of any meal plan. It’s quite expensive as a matter of fact. It’s a high days and holy days kind of thing.

However, sometimes you can score a very good price on a whole beef tenderloin. You must cut it all yourself, but that’s pretty easy to do. There are many Youtube videos on the subject. That’s how I learned to do it. You’ll get plenty of steaks and the “chain” can be used for quick skillet dinners.

Peppercorn Sauce Is Special

While filet steak is a treat in itself, it’s the peppercorn sauce that make it extra special.

Because of where filet mignon is from, it’s not the tastiest cut of beef. It’s prized more for it’s tenderness and texture than it’s flavor. The peppercorn sauce adds tons of flavor to this cut of beef.

The sauce is rich and contains some brandy. The brandy gives this sauce the oomph. It will taste pretty good if you leave it out, but of course, it won’t be as good. A little of this peppercorn sauce goes a long way. And besides, it’s a splurge; not an everyday thing.

Cooking The Steak

The steak is cooked on top of the stove in a heavy skillet. Cast iron is the best type to use and that’s what I use. I’m not sure how non-stick would handle this–or even that it can due to the high heat.

When it comes to the herb-flavored butter, I used rosemary but thyme, oregano or marjoram would be good choices too.

The Recipe

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Filet Steak/Filet Mignon with Peppercorn Sauce

Perfect dinner for a date night or any big celebration

Prep Time10

Cook Time20

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: date night dinners, filet mignon recipe, filet steak recipe, valentine's day

Servings: 2

Calories: 1177kcal

Author: Judith Hannemann

Ingredients

2 filet steaks/filet mignon about 1 1/2-2—in thick
1/4 cup oil peferrably canola or peanut
2 tbs unsalted butter softened
1 sprig fresh rosemary

Sauce:

1/4 cup beef stock
1 garlic clove crushed
2 tbs brandy
1 tbs soy sauce
1 tbs Dijon mustard
3/4 cup heavy cream
½ tsp crushed black peppercorns
2 tbs chopped fresh parsley

US Customary - Metric

Instructions

Preheat oven to 450F/230C—only if you want medium-rare steaks.
To cook the filet steak/filet mignon, heat the oil a heavy cast iron skillet over high heat until the oil just begins to smoke—the oil will look shimmery like there’s waves running through it.
Place the steak in the pan and sear for 2-3 minutes without moving. Flip the steak over and add the butter and rosemary. Spoon the butter continuously over the steak cooking for 2-3 minutes. At this point, the steaks will be rare. If you like them that way, no further cooking is necessary. If you desire more doneness, transfer the steaks to a baking pan and place in the oven for 5-7 minutes for medium rare.
In either case, cover the steaks to keep warm and to rest while making the sauce.
To make the sauce, in a small saucepan, bring the stock to a boil and reduce by half.
Add the garlic, brandy, say sauce, mustard, cream and peppercorns. Season with salt to taste and cook to a consistency that resembles heavy or double cream. Stir in the parsley and serve over the steaks.

Nutrition

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Cajun Shrimp with Creamy Parmesan Sauce

Judith Hannemann — Wed, 29 Jan 2020 00:00:47 +0000

The Cajun shrimp is delicious but the Parmesan dipping sauce can also stand on it’s own as a dip for veggies or chips. This is a 2-in-1 football party food!

Cajun Shrimp Is Simple

These shrimp with a Cajun flavor are exceptionally good.

They are pretty easy to make and the coating only contains two ingredients. One you may have to buy if you don’t already have it on hand; Cajun seasoning. But if you don’t want to buy it, then my Creole Seasoning blend can be used in a pinch. They’re not the same, but they’re similar. If you use my recipe, make sure to check out the great recipe I made it for (because I didn’t want to go out and buy seasoning!!) from Creole Contessa.

Ohhh…That Parmesan Sauce!!

If these Cajun shrimp weren’t good enough, the Parmesan dipping sauce is even better!

I would suggest making the sauce a day ahead so the flavors really meld. It was OK tasting right after I made it, but I made it ahead of time and let it sit in the fridge overnight. The taste after it sat was spectacular. Absolutely delicious.

You might find that using this sauce for a dip for chips and raw veggies is in order. So you might want to double the recipe especially if you’re making this for a Super Bowl party. I’m telling you it’s THAT good!! You might like it so much that you substitute it for tartar sauce for all your seafood dishes.

Deep Fry/Air Fry

Since these shrimp are breaded and not battered, they will work well in the air fryer. I deep fried mine so the instructions in the recipe card are for deep frying.

If you want to do them in the air fryer, you could use the shrimp preset and turn mid-way through the cooking. If you want to do it manually, I’d do 400F/200C for 8-10 minutes, turning mid way. But keep in mind that air fryers differ due to wattage. Mine is 1800W so food will cook in less time than a 1500W model. Make sure to spray with a little oil so the crumbs brown and will get crispy.

The Recipe

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Cajun Shrimp With Parmesan Sauce

The sauce also can stand alone as a dip for raw veggies or chips

Prep Time15

Cook Time5

Course: Dinner, Main, Main Course, Side Dish

Cuisine: American

Keyword: air fryer shrimp, cajun shrimp, creamy dip recipe, dips for raw vegetables

Servings: 4

Calories: 570kcal

Author: Judith Hannemann

Ingredients

1 lb large/extra-large shrimp peeled and deveined
Oil for frying
2 eggs lightly beaten
2 tbs water

Coating:

2 cups Panko bread crumbs
2 tbs Cajun seasoning like Slap Yo Mama

Sauce:

1 cup sour cream
1/2 cup grated Parmesan cheese
1/3 cup mayonnaise
2 tbs roasted red peppers chopped
2 tbs green onion chopped
2 cloves garlic finely minced or pressed
1/4 tsp pepper

US Customary - Metric

Instructions

Mix all sauce ingredients in a small bowl and refrigerate while preparing shrimp.
Pat shrimp dry. Mix Panko crumbs and cajun seasoning.
Heat about 1-in/2.5 cm of oil in a large heavy skillet to 350F/180C.
Dip shrimp in beaten egg. Let excess drip off. Dredge in the crumbs. Repeat for all the shrimp.
Fry for 2 minutes each side or until crumbs are golden brown. Drain on paper towels.
Serve with sauce.

Notes

The sauce will have much better flavor if you make it a few hours in advance. It's better if made the day before.

Nutrition

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Copycat Almond Schmear

Judith Hannemann — Tue, 27 Aug 2019 23:00:09 +0000

This copycat version of almond schmear uses products available in all stores and tastes even better.

Great Copycat Version: Almond Schmear

Selection is a big issue for me where I live. I often have to resort to buying things I need from online “specialty” sources instead of my local supermarkets. Such is life outside a major urban ares. You also get creative making copycat versions of stuff you cannot get.

That’s the case here and I’m delighted to say that this not only tastes better than the branded product, but that is cheaper too! It’s made with ingredients you can get anywhere.

Food Processor Necessary

You need a food processor to make this. A Ninja (the basic one) would probably work too, but I prefer the food processor. The reason is that you can see the consistency better because you can gradually add the liquid. The schmear must be of a spreadable consistency but not runny or liquidy.

If you’ve ever worked with almond paste, you’ll know what I mean about it’s texture; it’s something like a brick. Therefore, an electric mixer won’t fare so well in breaking it down and forget about a standard blender. The blender is just not up to the job.

Almond Schmear Has Many Uses

Primarily, this is a pastry filling, but if you’re in love with almonds as much as I am, you may want to use this as a spread on bread. You can use it much like Nutella. The only thing you mustn’t do if you plan to use it more for a spread is add the little bit of flour–that’s to be on the safe side as I’ve seen cautions about eating raw flour.

However, I’ve been eating cookie dough and tasting stuff with flour for seasoning for over 60 years and I’m still here to tell the story, but there is a warning out there so I’ll just leave it there.

The Recipe

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Copycat Almond Schmear

Delicious almond pastry filling or spread

Prep Time5

Cook Time0

Total Time5

Course: Dessert, Snack

Cuisine: American

Keyword: almond pastry filling, copycat recipe, pastry filling recipe

Servings: 20

Calories: 125kcal

Author: Judith Hannemann

Ingredients

8 oz almond paste
1/2 cup unsalted butter softened
1/2 cup sugar
1/4 cup heavy cream
2 tbs flour see notes

US Customary - Metric

Instructions

Break up almond paste into chunks and place in a food processor fitted with the metal “s” blade. Pulse a few times.
Add the butter, sugar, cream and flour (omit the flour if you are not going to use this for baking)
Process until smooth.
Keeps in the refrigerator for a month.

Notes

Don’t use the flour if you’re going to use it as an uncooked spread for bread, etc.

Nutrition

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Hot Spinach Artichoke Dip

Judith Hannemann — Wed, 23 Jan 2019 00:00:50 +0000

This spinach and artichoke dip is a classic. Once you try it, you’ll see why. Perfect for game-day snacking.

Classic Dip

Game day snacking is coming up. I’m sure many of you are already planning what you’re going to munch on during the event. At least one dip is usually on the docket and you can’t get any more classic than this spinach artichoke dip.

There’s a reason some things are perennial favorites. After you taste this you’re sure to see the reason. It’s warm, cheesy and full of great flavor. Unlike many dips, this one comes with texture due to the artichokes. I have to confess that when I make this, I make a bit more and call it dinner. It’s very addictive!

More Flavor

I make no secret that I love garlic. While many recipes for spinach artichoke dip do not contain it, I made a point to put it in my version.

The best way I know to disperse the flavor is to use a garlic press. Not only does it crush the clove and release the oils so necessary for flavor, but it more or less mashes it. That makes it mix in all the better. If you don’t have a press, crush the clove with the side of a knife and mince it very fine.

Feel free to use more than I do if you want a really intense garlic flavor. Likewise, use less if you don’t want the flavor too bold.

I always substitute Romano cheese for the Parmesan usually called for in most recipes. I find that it produces a much more flavorful dip. It’s my go-to grated Italian-style cheese. If you like Parmesan better, then by all means use it! Like I always say if it’s in your fridge or cupboard, use what you have. Never buy something “special” for a recipe.

No Baking

Again, most of the recipes for spinach artichoke dip are baked. This is not.

Because this is not baked, it remains creamy from stem to stern.

To keep this hot throughout the game or a party, it can be put in a small slow cooker that is set on low.

The Recipe

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Warm Spinach Artichoke Dip

This spinach and artichoke dip is a classic. Once you try it, you’ll see why. Perfect for game-day snacking.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Keyword: dip recipe, spinach artichoke dip, warm dips

Servings: 8

Calories: 347kcal

Author: Judith Hannemann

Ingredients

1/4 cup onion finely chopped
2 tbs unsalted butter
1/2 tsp paprika
10 oz thawed frozen chopped spinach
1 clove garlic finely minced or put through a press
14 oz canned artichoke hearts drained and coarsely chopped
1 cup heavy cream
8 oz cream cheese cubed
1 tsp kosher salt
1/2 tsp pepper
1/4 cup grated Romano OR Parmesan cheese
1 cup shredded mozzarella
1 tbs fresh lemon juice

US Customary - Metric

Instructions

Squeeze as much liquid as you can out of the chopped spinach. Set aside.
Melt butter in a large saucepan over medium-high heat. Add the onion and cook until onion just begins to get soft; about 3-5 minutes.
Add the paprika and garlic. Cook until fragrant; about i minute. Reduce heat to medium-low.
Add the spinach, artichokes, cream, cream cheese, salt and pepper. Cook until cream cheese melts, stirring frequently and mixture is slightly reduced.
Fold in the cheeses and stir until mozzarella is melted. Remove from heat and stir in the lemon juice.

Nutrition

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Raspberry Sauce

Judith Hannemann — Wed, 31 Oct 2018 00:00:34 +0000

This easy-to-make raspberry sauce is so good, you’ll eat it straight!

Make Your Own: It’s Easy

Raspberries have been on sale a lot lately. I’ve been getting them two for one and I take advantage of this.

Of course, most go in the freezer immediately because they will go moldy very quickly, but I wanted to try my hand at making some fresh raspberry sauce. The recipe is very simple and unlike some raspberry sauces (often called “coulis” in Europe), this one required a short cooking time.

Unlike doing a raw version–where you process the raspberries and add confectioner’s sugar–this one required cooking. I think that’s the key to the intense flavor since the liquid reduces somewhat. As I always say, any reduction results in a better and more intense flavor.

About The Seeds…

Raspberry seed are the bane of anyone with dental work and frankly even if you don’t have bridgework, they are annoying.

The only labor-intensive step here is you must strain or sieve the sauce. This is not difficult and you don’t need any special equipment. A simple screen strainer from the dollar store works very well. Of course if you have more sophisticated equipment such as a stand mixer attachment for straining or a Mouli food mill, use those since they’ll make the work even easier. However, you don’t need them. In fact, I have both of those specialty gadgets and I used the good ole dollar store strainer. For one thing, it’s easier to clean!

Use It Fast

Just like fresh raspberries, this won’t last forever once it’s made.

Sure, it’ll last a bit longer in the fridge than the fresh fruit, but it doesn’t have a long shelf life. Fortunately, this makes a rather small batch which can be used within a week. You can also freeze what you don’t use so you can have it on hand if you need it. Of course, I doubt it will last that long–most of mine was used with me eating it straight from the jar with a spoon.

The Recipe

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Raspberry Sauce

This easy-to-make raspberry sauce (raspberry coulis) is so good, you’ll eat it straight from the jar! The recipe yields one cup (8 oz).

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Cuisine: American

Keyword: dessert sauce, raspberries, raspberry coulis, raspberry sauce

Servings: 8

Calories: 40kcal

Author: Judith Hannemann

Ingredients

2 cups fresh raspberries
1/4 cup sugar (or up to 1/2 cup if more sweetness is needed)
1/2 cup water

Instructions

Place raspberries in a large saucepan.
Add the water and sugar (start with the minimum amount); stir.
Bring to a boil over medium-high heat, then reduce heat to medium-low and cook for 8-10 minutes. The liquid should be syrupy. Remove from heat and cool completely.
Process the raspberry mixture in a food mill (use the fine plate) or a fine sieve/strainer, pressing out the pulp. Discard the seeds.
Cover and refrigerate. This will last about 1 week.

Nutrition

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Bacon Green Onion Dip

Judith Hannemann — Sun, 14 Jan 2018 00:00:56 +0000

Make lots of this bacon green onion dip because it’s so addictive, you can’t stop eating it!

Bacon Green Onion Dip: Great For Snacking

If you’re like me, you love snacking on a good savory dip on crackers. In fact, it’s one of my favorite things to snack on!

Are you a bacon lover too? I’m thinking who isn’t!! Well, if you are then this is the dip for you. It’s loaded with bacon and I mean really loaded. It’s not just a strip or two crumbled in or “run through on stilts” as my mom would have said. There’s 10 strips crumbled in here and that’s probably about half a pound!

Like Cheese And Garlic?

This bacon green onion dip has you covered there too.

There’s a fair amount of grated cheese in this dip. Along with the bacon and green onions, the addition of the grated cheese makes this even more savory. You may use either Parmesan or Romano. I tend to use Romano because of it’s more robust flavor. However, if you don’t care for that variety, Parmesan will do just nicely.

I used garlic powder in this mainly because I was too lazy to mince garlic that day, but feel free to mince up some fresh garlic for this or you can use the dehydrated minced garlic. If you do use the dehydrated kind, you’ll have to let the dip sit a while so the garlic re-hydrates and imparts flavor. As far as using the minced garlic you can buy in the produce department of your supermarket, I suggest bypassing that as there has been problems in the past with bacteria. Convenience is not worth getting sick!

Works Well Warm

Like most cream cheese-based dips, this one also works well warm.

Of course it will have a more liquid texture, however that texture works better with chips as the chips won’t crack. A slow cooker set on “warm” does the trick here.

The warm way is the best way to go if you’re having a big-game party for the Super Bowl. But make sure you make tons of this because it’ll disappear very quickly!

The Recipe

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Bacon Green Onion Dip

Make lots of this bacon green onion dip because it’s so addictive, you can’t stop eating it!

Prep Time5

Total Time5

Course: Appetizers, Dips/Sauces/Dressings

Cuisine: American

Keyword: bacon, dip recipe, green onion

Servings: 10

Calories: 339kcal

Author: Judith Hannemann

Ingredients

16 oz. cream cheese softened
½ cup mayonnaise or salad dressing
1/3 cup grated Parmesan cheese
¼ cup sliced green onions - optional
10 bacon strips cooked and crumbled
1 tsp garlic powder

Instructions

Beat cream cheese, mayonnaise and Parmesan cheese; add onions and mix well. Stir in bacon. Cover and refrigerate for 2 hours to allow flavors to blend.
If desired - add diced pimentos and have a festive looking dip! About 2 tbs would be good.

Nutrition

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Mango Salsa

Judith Hannemann — Thu, 18 May 2017 23:00:10 +0000

Dress up chicken or fish with this versatile mango salsa. It makes a great dip too!

Mango Salsa Is A Versatile Condiment

If you are looking to dress up chicken or fish, look no further than this tangy mango salsa!

It’s the perfect condiment for chicken breast, especially if it’s mildly flavored by herbs or a marinade. It adds just that wonderful touch of sweet and savory.

As for fish, I can think of nothing better than a nice thick piece of butter-broiled cod or swordfish with this served on top.

Get To Know Mangoes

Believe it or not, this was the first time I used (and possibly ate) mangoes.

I know a lot of people are crazy about them, and I always wanted to try this salsa any time I saw it. Therefore, it was time I learned how to tell if they were ripe and how to cut them. Here’s what I learned:

The skin color has nothing to do with ripeness. If the fruit “gives” meaning it yields when you press it, then it’s ripe. You can also sniff the stem–if it smells fruity, it’s ripe.
Mangoes have a weird seed. It runs the length of the fruit and it’s rectangular. They also have sides–a thin side and a broad side (known as cheeks). The usable portion is the cheeks.
There’s several ways to cut them. Here’s a link for the way I prefer to cut a mango. There’s other great information on that site for other mango neophytes.

Watch The Video

The Recipe

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Mango Salsa

Dress up chicken or fish with this versatile mango salsa. It makes a great dip too!

Prep Time10

Total Time10

Course: Dips/Sauces/Dressings

Cuisine: Mexican

Keyword: appetizers, mango, mango salsa, salsa recipe

Servings: 3 cups

Calories: 148kcal

Author: Judith Hannemann

Ingredients

3 ripe mangoes diced
1 small red onion diced
1/2 cup red bell pepper diced
2 tbsp coarsely chopped cilantro
juice of 1 lime
1 jalapeño seeded, deveined and diced
Salt & pepper to taste.

Instructions

Mix all ingredients in a medium bowl.
Cover and refrigerate overnight as it tastes better the next day.

Nutrition

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