Pear-Mango Salsa Recipe

Recipesfull introduces to you: Salsa Recipes. (Pear-Mango Salsa Recipe). My fiance and I came up with this recipe one day when we were making enchiladas for dinner and wanted some homemade salsa to go with it. It's very light and refreshing! Serve it with your favorite Mexican dish or eat it with tortilla chips. It's a forgiving recipe that can be adjusted according to your personal tastes.

Brief

Prep 30 mins

Total: 30 mins

Servings: 6

Yield: 6 servings

Pear-Mango Salsa Recipe

Ingredients

6 roma (plum) tomatoes

halved

1 large mango

peeled and pitted

1 onion

quartered

½ Asian pear

cored and cubed

1 banana pepper

seeded

2 jalapeno pepper

seeded

⅓ cup fresh cilantro leaves

or more to taste

1 lime

juiced

½ teaspoon garlic powder

½ teaspoon salt

Blackened Corn and Jicama Pico de Gallo

Appetizer and Snack

Directions

Step 1

Place tomatoes mango onion Asian pear banana pepper jalapeno pepper cilantro lime juice garlic powder and salt in a food processor; pulse until desired texture is achieved. Cover and refrigerate until ready to serve.

Nutritional Information

Pear-Mango Salsa Recipe

Servings Per Recipe:6

Calories: 67.8

% Daily Value *

Protein: 1.4g 3%

Carbohydrates: 16.8g 5%

Dietary Fiber: 3.3g 13%

Sugars: 12.1g

Fat: 0.4g 1%

Saturated Fat: 0.1g

Vitamin A Iu: 1147.2IU 23%

Niacin Equivalents: 1.1mg 9%

Vitamin B6: 0.2mg 13%

Vitamin C: 35.3mg 59%

Folate: 28.4mcg 7%

Calcium: 20.9mg 2%

Iron: 0.4mg 2%

Magnesium: 18.6mg 7%

Potassium: 334.2mg 9%

Sodium: 201.1mg 8%

Thiamin: 0.1mg 9%

Calories From Fat: 3.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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