Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
Preheat oven to 400* F.
Line a large jelly roll pan with foil that extends 2â€ past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but donâ€™t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.
Warm tortillas and toppings: crema, avocado, feta, cilantro, pickled onion
Chipotle Peach Salsa:
1/2 c. salsa verde
1/4 c. (or less to taste) chipotle peppers in adobo, finely chopped
1/2 c. chopped ripe peaches
In the bowl of the Instant pot, combine chicken through beer. Cover and cook on manual for 10 minutes; then quick release.
Preheat broiler. Remove meat from the Instant pot and shred. Add meat to a baking sheet and then add 1/4 c. of the cooking liquid and lime juice. Drizzle hone. Broil for 2-5 minutes, until crispy. Add more cooking liquid if necessary. Watch closely.
For the salsa: combine all ingredients in a blender and blitz until combined. Season with salt.
To serve: add carnitas to tortilla and top with salsa and desired toppings.
Instant Pot Chicken Carnitas with Chipotle Peach Salsa:
Oh man are these sliders delicious!!!! Everyone devoured them, and asked for more! I love finding new recipes that everyone enjoys. Yay!!
We’ve made these with the pineapple mango salsa (recipe below), with the pineapple salsa (recipe below minus the mango), and with just the mango salsa (recipe below minus the pineapple). Use what you have on hand or what you like best. It’s all good!
We had some friends over the other night for taco/nacho bar, and TT (9 yo) wanted to make a salsa, so he researched online and printed out a recipe. We adapted the recipe to what we had on hand, and it was so good, and we’ll definitely make this one again. This recipe makes a lot of salsa, so you might want to halve the recipe.
Tila’s in Houston has the most delicious tomatillo sauce. Luckily we found a recipe that tastes pretty much identical to Tila’s, and we’ve been making this sauce ever since we lived in Houston…almost 9 years ago!
This sauce is excellent for just about anything: with chips, enchilada sauce, tamale sauce etc.
1 lb. tomatillos, husked and rinsed
1 to 3 serranos
1 1/2 TBSP olive oil
1 medium white onion, roughly chopped
2 large garlic cloves, peeled and roughly chopped
2 c. chicken stock
1/3 c. roughly chopped cilantro
salt, 1/2 to 3/4 tsp., depending on the saltiness of the broth
The tomatillos and chiles: lay the tomatillos and chiles on a baking sheet and place about 4 inches below a very hot broiler. when tomatillos and chiles blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side. When all sides are roasted, transfer tomatillos, chiles and any accumulated juices to a food processor or blender.
The puree: heat 1 TBSP oil in a deep skillet. Add the onion and cook, stirring often until deep and golden, about 8 minutes. Stir in garlic and cook a minute longer; then scrape the browned mixture into the processor or blender. Pulse to a rough looking puree–smooth enough to hold together but rough enough to keep it from being too smooth.
Finishing the sauce: Heat the remaining oil over medium high heat. Add the Puree and stir constantly for 4 or 5 minutes. The sauce base sears and sizzles into a darker and thicker mass. Stir in the broth, return to a boil, reduce heat to medium and simmer briskly until thick enough to coat a spoon, about 10 minutes. Stir in cilantro, then taste and season with salt.
We love salsa…all salsas. I think the hardest salsa to make is red salsa–I’m not sure why, but most of the time when we make red salsa at home it’s good but just not memorable good. Green salsas on the other hand almost always turns out great…go figure! Anyway, I got this recipe from my friend Mary, who got the recipe from a lady in El Paso, and it really is excellent—yes it’s that good….FINALLY!!!!
Start slowly with the jalapenos as all jalapenos vary in heat. You may also want to add more lime juice and/or salt. The flavors definitely meld after the salsa has been refrigerated for hours, so try to make this one in advance—it’s worth it! Ingredients:
1 package of grape tomatoes (about 1 pound)
1-2 jalapenos (more or less to taste)
Handful of cilantro, chopped
1 14.5 can of tomatoes, diced, whole or stewed (I used diced with mild green chiles)
Juice from 1 lime (add more if necessary)
1 tsp. minced garlic
salt to taste
Blend all ingredients. Taste and adjust seasoning, if necessary.
Our plan was to grill the fish and the corn. Then part way through grilling the corn, we ran out of gas…change of plans. We ended up baking the salmon and finishing the corn in a skillet. Regardless, this is a winner dish…so tasty and summery–especially if you use your grill.
You could easily use this relish on grilled chicken too.