MMM—Monday!

Back in October 2010, I decided to become a Pampered Chef Consultant. I haven't had much time in my schedule to do many parties, I have had several catalog shows and have had booths at fairs and expos. I really enjoy it and hope things slow down enough that I can start doing more parties.
One of my new favorite Pampered Chef recipes is new the Mango Confetti Salsa Recipe. I made some yesterday and wanted to share it with you all. It is so yummy and so easy!

The Hardware

Small Batter Bowl, Veggie Wedger, Manual Food Processor, Mango Wedger, Avocado Peeler, Mini Mix & Scrape, Chef's Knife, Core & More, Citrus Press and the Cutting Board. 

These are the items I used to make the salsa.  These are all Pampered Chef products (obviously), but you can use what you have on hand.  

The Software

 
1 large Mango
1/2 small jicama*
1/3 orange bell pepper
1/3 red bell pepper
1 jalapeño, stemmed
1/3 small red onion
1 Tbsp fresh lime juice
1/4 tsp salt
1/2 tsp Chili Lime Rub
Good handful Cilantro**
Tortilla Chips (optional)
*The actual "recipe" calls for jicama. When I went to my local grocery store the jicama did not look good at all. So I left it out.  
**The recipe also does not call for cilantro, but I like to add it in to give the recipe an extra pop.

The Making

Use the Veggie Wedger to wedge onion and bell peppers.  You will only need 2 wedges of each.  Cut wedges into 1 inch pieces and place in the Manual Food Processor. 

Cut jalapeño in half and remove seeds. I used the Core & More.  If you want the salsa a bit spicier, leave the seeds (or some of them) in. Cut each jalapeño half in half again and put in the Manual Food Processor.  If you are using the jicama, then peel it, cut it into 1 inch cubes and place in the Manual Food Processor as well.
 


Here’s how it looks before you add the mango. Sometimes I like to pump it a bit at this stage. Especially if you are using jicama. It helps to break up these pieces a bit more and keep the mango from getting too mushy. But I didn’t do that this time.

Now it’s time to put in the mango.  I used my Mango Wedger to get the fruit off the stone.  And then I used my Avocado Peeler to peel the fruit from the skin. Makes it super easy! Then I cut the mango into cubes.

Put the mango cubes in the Manual Food Processor, cover and pump until coarsely chopped (about 7 – 10 pumps)

Add lime juice, handful of cilantro and salt; pump handle to chop to desired consistency.

Stir in Chili Lime Rub and you’re done!

The Enjoying!

Serve with tortilla chips…



Or a margarita…


This is actually really good on grilled fish or chicken. I’m making Crab Cakes from the newest edition of Clean Eating Magazine for dinner tonight and serving this salsa with the crab cakes…


I’ll let you know how it goes!



Cheers!

 
Mimi