DIY: Mango Salsa

We love Mango Salsa.

It's good with chips, over fish, on appetizers...we could eat it with anything! As with most of our food, we hand-make our mango salsa. That way, our chef's make sure that you are getting the best quality for your food. It looks better and tastes better than other salsas from a can.


Mango Salsa
Lou Crandall, Savory Catering
makes approx 2 3/4 cup or 24 oz.

Ingredients
2 regular mangoes or 4 Ataulfo (champagne) mangoes, peeled, seeded and medium diced
1 red bell pepper, seeded and diced small
1/4 cup thinly sliced green onion
2 TBLS lime juice
1 TBLS cider vinegar
2 TBLS fresh cilantro, chopped fine
salt and pepper, to taste
1 1/2 tsp sugar (or to taste)
*optional 2 tsp. Fruit fresh or Everfresh to preserve color

Directions
Combine together all ingredients and let chill in refrigerator for at least 1 hour to blend flavors.

Tips
Salsa looks best when made the same day, resist keeping overnight.

Mango Salsa

Not many people like to mention their obsessions, but we proudly declare that we are

 addicted to Mango Salsa.

We hand-make our mango salsa and sometimes we can't get enough of it! It looks beautiful on the plate with bright yellows, reds, and greens. Our favorite ways to eat it is also the easiest- serving it with salty tortilla chips. The salt of the tortilla chips pairs well with the sweet taste of the salsa.  It's also a nice topping for meats, including fish, chicken, and duck.

 Big, juicy chunks of mango are complimented by smaller, crunchy red bell pepper chunks.

 Including different colored chips with the mango salsa is a fun way to add color and flavor.

 Mango salsa is great for cocktail hour, buffets, and appetizers

 The mango salsa goes well with fish! This is a breaded tilapia with a serving of 

brightly colored mango salsa.

One of the great things about our mango salsa is that it is great all year and for many different occasions: it works great with casual parties or as a topping for a fancy dinner. Whatever the occasion, make sure you add our Mango Salsa!

Check back tomorrow for the coveted recipe!

Savory Catering Event Staff

We make a great team!

Film Stars

Have you ever had the wish to go back and do something all over again? It doesn't have to be a big life-changing event; it can be something small like hosting a party, a school project, buying furniture, or DIY projects. We think to ourselves, "I would do it so much better this way" or "I learned a lot and wouldn't do this or that next time." With experience comes knowledge.

Well, most people getting married in Utah are getting married for the first time. Some people have a really good idea of what they what while others are still ambivalent on the details. This is part of the reason why you hire wedding professionals like Savory. We have been in the business for a while and we know the do's and don'ts for your wedding.

We also want to share our knowledge with you to make the planning easier. BrideAccess puts out these "How To" videos and we recently filmed one on mocktails!

Going over the script for the video

 

 

  

The finished video:

Blanching

Chef Lou's cooking tip is all about Blanching

Blanching is a cooking process where you take a food, usually vegetables, fruit, or pasta, submerge it in boiling water, then after a time, submerge it in an ice bath to stop the cooking progress. There are many ways where blanching is needed but I will only talk about two uses.

For green beans, asparagus, etc:
Green beans are a little too crispy to eat raw, but sometimes an inexperienced cook will cook the beans too much and they turn out mushy. Blanching the beans takes out some of the crunch and cleans the vegetable of lingering bacteria.

To blanch the green beans, add the beans to a pot of boiling water. Cook for about a minute or so (asparagus takes about 30 seconds) until it changes color. Immediately remove the beans from the hot water and submerge in an ice bath (water and ice). The ice bath is very important because it stops the cooking process, keeping your beans at the right firmness.

 Cook the beans in the hot water until they change into a bright green color

Bonus tip: Sometimes we buy green beans at the store and they go bad within a couple of days and we didn't even have a change to cook them. Try blanching your green beans when you get home and they will last much longer in the fridge

For pasta:
Add pasta to a pot of boiling water and cook as directed on the box/package. When the noodles reach "al dente", immediately remove it from the hot water and submerge into an ice bath. Again this stops the cooking process and keeps your noodles from falling apart later as you start mixing it up.

Add this technique to your culinary repertoire and you will see improvement in your food!