Robert NasserRobert 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 of Dinner Done in Centreville, Virginia. I have been around food for quite a while, owned a couple of restaurants and now I have had Dinner Done for about a year-and-a-half. What I wanted to show you today is how to make a really killer mango salsa. This salsa goes great on things like tuna steaks or you can use them instead of a regular tomato base salsa that you are buying for any kind of Mexican food. So, if you like a nice, sweet, sour salsa this one is probably going to be a real good one.
What the ingredients are for this salsa there is quite a few, so pay attention grab a paper and pen if you have to. First of, we are going to start with mirin. Mirin is a Japanese wine-based vinegar; you can find it at any regular grocery store. Rice wine vinegar, little touch of that never hurts. Diced red onions, you can also use white onions if you want, but the red onions give a nice little touch of color, and thats what this salsa is all about. Its about color as well as taste.
We have got diced mangoes. I would say about half of a mango; regular size mango diced, diced tomato about a small or to medium-sized tomato diced in the quarter and squares. Bell peppers, you will see that I have used red, orange and green diced bell pepper to give it also. Again, this is all about color as well as taste. You have got about one bell peppers worth of peppers here, then we have got our herbs Parsley. I like to use the flat-leaf or Italian parsley; it got a much better taste than the curly parsley you can find also, cilantro, chives, some fresh basil leaves and some fresh mint as well. All of these are going to come together in your bowl. The best thing to do really is to let these sit for about a day in your fridge to let all those flavors come together, but if you dont have a day at least a couple of hours ought to do the trick. Okay, so lets go ahead and get started.