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Recipe: Mango Peach Tango Salsa Ranchera


A Mango Peach Steak Burrito topped with Mango Peach Tango Salsa Ranchera. Both recipes are below.

I had a couple bottles of Joe Perry’s Rock Your World™ Mango Peach Tango Sauce available after last week’s recipe. One of the items I’d wanted to make with it was a salsa. But salsa by itself really isn’t anything … it has to go on something.  You need to have chips, melt it into a block of Velveeta in a microwave for use as a dip, assembled as part of a taco, or even added to eggs in the morning for breakfast.

Joe Perry’s Rock Your World™ Mango Peach Tango Sauce contains, of course, mangos and peaches. But it also contains fresh lime juice. Thinking of all these ingredients, along with the requisite habañero peppers, led me in a more Tex-Mex direction. A burrito would be nice to have under this rather-potent salsa. But it had to be done right. Chunks of steak sautéed in butter, fresh lettuce and guacamole, real sour cream and cheddar … this had to be a thick burrito.

The salsa of course needed good tomatoes. Dei Fratelli just south of us in Toledo makes excellent canned diced tomatoes that honestly don’t taste os even smell canned. They’re good canned tomatoes. They can a petite diced tomato that’s perfect for making salsa. I could have used fresh tomatoes but … it’s not tomato season. So I didn’t.

Cilantro is also good for use in salsa, but not too much. To balance it I used some fresh cilantro leaves. But what really kicks the fruity flavor of this salsa is more fresh-squeezed lime juice. With the fresh lime juice in Joe’s sauce so it simply makes sense.

By itself this salsa is hot. But even then it’s very enjoyable. This is thanks to Joe’s focus on rich flavor, then heat in his sauces. Adding the salsa to a dish tones it down a bit depending on the dish and how many other ingredients you add. So it’s something nice to have a bit of fun experimenting with. Enjoy!

Mango Peach Tango Salsa Ranchera

Ingredients
2 14.5 oz cans petite diced tomatoes
1/2 cup chopped sweet onion
1 tablespoon granulated garlic
6 tablespoons Joe Perry’s Rock Your World™ Mango Peach Tango Sauce
2 tablespoons fresh cilantro leaves, chopped
Juice of one lime
Kosher salt

Mix the tomatoes, garlic and Joe Perry’s Rock Your World™ Mango Peach Tango Sauce. Chop up the onion, and add to the tomato mixture. Add the cilantro leaves and lime juice. Add Kosher salt to taste.

Mango Peach Steak Burritos

Ingredients
Flat-Iron or Strip Steak
8″ Tortillas
Lettuce, cut into thin strips
Mango Peach Tango Salsa Ranchera (recipe above)
Cheddar cheese, shredded
Sour cream
Guacamole
Unsalted butter
Ground pepper and Kosher salt

Cut the steak into strips about 1/4″ x 1/4″ and a couple inches long. Season with the salt and pepper. Over medium heat, sautée the steak in just a little melted butter until it’s slightly browned. Remove the steak from the heat. Quickly warm each tortilla. Build burritos in the warm tortillas using the steak, guacamole and lettuce. Close each burrito and top with sour cream, some of the salsa and shredded cheddar cheese.

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