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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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One summer, while backpacking through Central America, I stumbled upon a tiny beachside taqueria. The owner, a weathered woman named Isabella, served the most incredible mango salsa I'd ever tasted. It was sweet, tangy, and had a unique herbaceous note that I couldn't quite place. After much pleading (and a few broken Spanish phrases), she revealed her secret: a generous handful of freshly crushed coriander seeds. That revelation sparked a culinary obsession that's lasted years.
This recipe is my tribute to Isabella and her unforgettable salsa. It's surprisingly easy to make, requires just a handful of ingredients, and the result is a flavor explosion that will brighten any meal. Forget the boring store-bought stuff; this homemade salsa is a game-changer. Seriously, even my picky nephew devours it—and he usually only eats chicken nuggets!
Required Equipments
- Cutting board
- Chef's knife
- Skillet
- Mortar and pestle (or spice grinder)
- Mixing bowl
- Measuring spoons
Coriander Crush Mango Salsa: Frequently Asked Questions
Coriander Crush Mango Salsa
This Coriander Crush Mango Salsa bursts with fresh, zesty flavors that perfectly balance sweet and savory. It’s the ultimate condiment to elevate any dish, from grilled fish to tacos!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 3 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gently toast the coriander seeds: In a dry skillet over medium heat, toast the coriander seeds for 2-3 minutes, or until fragrant. Keep a close eye on them, they burn easily!
- Grind the toasted coriander seeds: Transfer the toasted seeds to a mortar and pestle or a spice grinder. Crush or grind until coarsely ground. Don't overdo it; you want some texture.
- Prep the mango: Peel and dice the mango into small, even pieces. Aim for around 1/4-inch dice. A ripe but firm mango works best, too soft and it’ll become mushy.
- Dice the red onion: Finely dice the red onion. If you’re sensitive to the strong flavor of raw onion, soak it in cold water for 10 minutes, then drain well. I usually skip this step – but it’s worth doing if you're not a fan!
- Chop the jalapeño (optional, but highly recommended): Remove the seeds and membranes from the jalapeño, then finely chop. If you like it spicy, leave some seeds in!
- Mince the cilantro: Roughly chop the fresh cilantro. Don’t be shy with it; the cilantro adds a bright, herbaceous note.
- Combine the ingredients: In a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, and crushed coriander seeds.
- Add lime juice and salt: Squeeze the juice of one lime over the mixture. Add a pinch of salt to taste. I usually start with 1/4 teaspoon and adjust from there.
- Gently mix: Gently toss all the ingredients together until well combined. Be careful not to mash the mango.
- Taste and adjust: Taste the salsa and adjust the seasoning as needed. Add more lime juice for extra tang, salt for flavor, or jalapeño for heat. Don’t be afraid to experiment, if it needs a touch more sweetness, a tiny drop of agave works wonder.
- Let it rest: For the best flavor, let the salsa sit for at least 15 minutes before serving. This allows the flavors to meld together.
- Serve and enjoy: Serve immediately with grilled fish, chicken, tacos, chips, or as a vibrant topping for salads. It’s also fantastic with quesadillas. The possibilities are endless! You know, I bet it would be really good with some Cinnamon chips, for a bit of a festive flavor!
📝 Notes
🍎 Nutrition
Calories: 120 kcal
Protein: 1 g
Fat: 0.5 g
Carbohydrates: 25 g
Fiber: 3 g
Calcium: 15 mg
