I'm not a fan of super spicy foods, but I am crazy about tropical flavors. When I purchase salsa, it's usually blended with pineapple to add a sweetness that I desire, and when I saw the mango salsa, I knew it was going to be similar.
I was pleasantly surprised to look at the ingredient list and see that this was all natural ingredients and I could pronounce everything that was inside of it! Pineapple, Mango, Coconut, Corn, Onion, Lime Juice, Crushed Red Pepper, and Sugar. Too often, there's added preservatives or chemicals that you can't identify, so this was a nice change of pace. I mixed this salsa into a white chicken chili and it was fabulous. I highly recommend it!
Recipe For White Chicken Chili:
6 Cups Chicken Breasts, roasted and diced
6 Cups Low Sodium Chicken Broth
1 lb. Great Northern Beans (soaked in water overnight)
2 medium onions, chopped
2 Chili and/or Jalapeno Peppers, diced
2 tsp Cumin, ground
1 1/2 tsp. Oregano
1/4 tsp cayenne pepper
2 Garlic Cloves, minced
1 Cup SalsaCrazy Mango Salsa
1 Tbsp. Olive Oil
1. Simmer the beans, 1/2 the garlic and half the onions for 2 hours in the chicken broth or until the beans are tender.
2. Add the diced chicken and the cup of salsa.
3. In a separate skillet, saute peppers, spices and remaining onions in olive oil before adding to the chili.
4. Let the chili simmer for an hour.
I love adding some black beans for a rich flavor and a protein packed meal. When serving, add a dollop of sour cream and some crispy tortilla strips for a variety in textures and an added crunch, or simply sprinkle shredded cheese. There are so many ways to eat this delicious chili!
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