Mango Salsa – Mixing All the Ingredients

    Published: 06-16-2009
    Views: 13,614
    Chef Robert Nassar from Dinner Done demonstrates how to combine all the ingredients for your mango salsa.

    Robert Nasser

    Robert Nasser is the owner of Dinner Done's Centreville, VA store. Robert has been involved in the kitchen in one form or another from age 6. A past owner of 2 restaurants in Venezuela, he knows what good food is made of: great ingredients and great recipes. Concern for the way our eating habits are changing, especially since more and more households are extremely busy places, played a big part in his decision to license a Dinner Done store in Virginia from his brother and sister in law in Florida. Filling the need for healthy meals, while getting families back around the dinner table is a major reason for Dinner Done's success. His international background and love of travel have given Robert a unique perspective on foods and ingredients, and how best to marry them to obtain new tastes and flavors. When coming up with new recipes for his customers, Robert can draw upon this experience to enable them to try new ideas without sacrificing taste or nutrition. A self confessed recipe book addict, he has accumulated over 50 cookbooks in 3 languages. These rarely stay on a shelf, as he uses them almost daily!

    Hi! I am Robert Nassar from Dinner Done in Centerville, Virginia. We making a Mango Salsa and now that we got all our herbs chopped, we are gone go ahead and finish putting this together. Next, we are going to use, a Japanese sweet and sake wine called Mirin. Mirin gives a nice sweet flavor that compliments the fruit in this and then makes a nice counterpoint to the veggies and the herbs that we have got going in here. For the amount of herbs that we showed you how to cut, I would use a half of a cup Mirin. You will notice that its got a very syrupy consistency. Pour those on to the herbs. Next, we are going to take some rice wine vinegar to give it a counter to our sweet sake taste that we just used with Mirin.

    However, you are not going to use no where near a half of a cup of rice wine vinegar for this. I would say a good two table spoons to three table spoons worth, is all you are going to need. Now, we are going to go ahead and finish putting this together. We are going to start adding all of our vegetables and fruit in and let it sit in the refrigerator, preferably overnight. The next day you are going to have a great salsa put together.

    So we have taken a diced mango, a diced red onion, a diced tomato and a diced bell peppers. Whats key here is that you mix everything well. The reason that you want this to sit overnight, is as it sits, each one of the vegetable, fruit ingredients in this, are going to give up a little bit of their moisture and so it will be a lot wetter, when its ready. Its always a good idea to give it a nice good mix. And last but not least, give it about, I would say a quarter teaspoon of salt, to start with, the next day before you serve this, give it a taste test and see if there is enough salt or if you need to add more. The thing about salt is, you can always add but its very hard to take out. So go easy on the salt until you are ready to serve it. One thing you could, if you like, you could chop up a little bit jalapeo and add them to it, if you like a little bit of heat or if you have got a favorite hot sauce, add a few drops in of that too. So, cover and refrigerate overnight and serve over Tuna steaks or serve with any Mexican food or even as a stand alone dip if you would like. You are going to love it.

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