![]() Slice pork after it has rested, top with the mango-peach salsa, remaining chopped scallions and serve over rice.Chill until the pork is finished cooking. Add the remaining lime juice and half of the scallions to the salsa bowl, season with salt and pepper, and stir well to combine. Toss the peppers and peaches with the minced garlic, cubed mango, diced red onion, and jalapeno (remove the seeds if you prefer it less spicy). Remove the peach skin after it’s grilled and then chop the grilled pepper and peach into small cubes.Grill the peach and bell pepper until grill marks begin to develop, remove and cool. While the pork is cooking, slice the pepper in half and remove the seeds and then quarter he peach while removing the pit (keep the skin on).Remove and let the pork rest for 5 minutes. Turn the grill onto medium-high heat and cook the pork until the internal temperature reaches 145 degrees.Season the pork tenderloin with salt and pepper, then marinate the pork in the honey-soy-lime mixture for at least 15 minutes. Combine oil, soy sauce, honey and ½ of the lime juice in a bowl.I feel like I’m in a beachside resort with this dish on the menu, a little slice of a tropical vacation even if we’re staycation-ing all summer long. We recently cancelled some fun warm-weather vacation plans and are sticking much closer to home this year, so I love that the tropical fruit and soy-honey-lime marinade bring out tastes that take me somewhere totally different. It takes so much of the guesswork out of the grilling process and then leaves the fun stuff to me: marinades, side dishes and serving ideas. The Weber Connect Smart Grilling Hub walked me through the grilling process step by step – where to insert the probe to track my tenderloin’s internal temp, when to flip it for even cooking, and even how to rest and slice it before serving. Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Then I used the grill to give some char to red bell peppers and grilled flavor to sweet summer peaches, and combined those ingredients with mangos, jalapenos and limes for a salsa that is bursting with flavor. I built on those summery notes by marinating it in a mixture of soy sauce, honey and lime juice. Using the Weber grill with this protein give it a totally different flavor profile than my usual roasting method, making it taste much more seasonal for the warm weather months. ![]() I decided to use the pork cooking programs on the Weber Connect to experiment with cooking it on the grill. Pork tenderloin is a dinner favorite at our house in the cooler months, but I never cook it during the summer because I hate turning the oven on for 30+ minutes to let it cook. It got my wheels turning and gave me the confidence to try grilling some proteins that I haven’t tried before. I recommend making a batch on Friday mornings and using it all weekend.įor more salsa recipes, try my salsa verde and homemade ranchero sauce.After I started using the Weber Connect Smart Grilling Hub in some of my go-to recipes (see my green goddess grilled chicken recipe!), I started to explore some of the other cook programs on the app. This salsa is the ultimate summer condiment. So adding it into mango salsa – wow – the flavor will be amazing. If you remember that post, you know Chamoy is sweet and spicy with an awesome kick that pairs perfectly with mangoes. If you want to kick it up a notch, you can add a few drops of my Chamoy sauce. It won’t taste exactly the same, but it will still be yummy. If you don’t have lime juice, give it a squeeze of lemon. If you don’t have peaches, you can use a nectarine. Add in some onion, a squirt of lime juice, and fresh peach. All you need is a ripe mango and you are good to go. This mango peach salsa recipe is no different. What I love the most about fruit salsa recipes is just how easy they are to make. This peach mango salsa is a versatile condiment – it instantly turns grilled halibut and corn tortillas into fish tacos. I also love it on top of grilled shrimp or mahi-mahi, or served as a side dish with jerk grilled chicken breasts (using my Jamaican jerk sauce) and rice and beans. Serve it in a bowl with chips, and it won’t last long, I promise. This salsa recipe gets a slight tropical flavor from the fresh mango and the lime juice, and a kick from the jalapeno peppers and the red onion. I love to make this homemade peach mango salsa recipe when peaches are fresh and juicy and bursting with summer flavor.
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