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otisbg said:I am making homemade chips on the bar pan or pizza stone and also regular salsa - plus the pineapple kiwi. I also made it this past Sunday with Chicken Your way and booked 4 shows with it!:love:
BeckyC5830 said:Do a pork tenderloin w/Jamaican Jerk Rub in the Deep Covered Baker on a layer of red pepper strips. Cook Rice in Rice Cooker Plus before the show and warm up as the tenderloin sits. Serve a slice of the pork tenderloin with a spoonful of the Mango Confetti Salsa on top and the rice which has a few red pepper strips on it for a side dish. Made this for my family - it was easy and oh, so good! That will show lots of products with value.
The Mango Confetti Salsa Side is made with fresh mango, bell peppers, red onion, cilantro, lime juice, and a touch of jalapeno for a slight kick.
The salsa has a mild level of spice, thanks to the addition of jalapeno. However, you can adjust the heat by adding more or less jalapeno, depending on your preference.
The Mango Confetti Salsa Side is a versatile dish that can be served as a side dish, topping for meats and fish, or as a dip with chips. It's also delicious mixed into salads for a burst of flavor.
Yes, you can make the salsa ahead of time and store it in the fridge for up to 2 days. Just make sure to give it a good stir before serving to redistribute the flavors.
While we recommend following the recipe for best results, you can make some substitutions to suit your taste. For example, you can use different types of peppers or add in some diced avocado for a creamy texture.