Mango Shrimp Salsa
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Ingredients:
8 oz small shrimp (about 1 cup)
2 cup water
1 tsp salt
1 tsp garlic minced
1/2 lemon
1 ring yellow onion (just a small piece)
1 mango pealed and chopped
1 large tomato seeded and chopped
1/2 cup corn rinsed and drained
2 tbsp cilantro chopped
1 tbsp lime juice
1 chipotle, rehydrated in hot water
In a small saucepan, add shrimp, water, salt, garlic, and onion. Squeeze the lemon juice into pot, then drop the lemon in. Bring to a boil over medium heat. If using raw shrimp, cook until the bodies are pink, about 2-5 minutes. If using frozen shrimp, let shrimp boil for 1-3 minutes.
Drain shrimp and remove lemon and onion. Transfer shrimp and garlic to a serving bowl.
Add mango, tomato, corn, cilantro, lime juice, and adobo sauce to the serving bowl with the shrimp, then stir to mix and coat.
Serve mango shrimp salsa immediately with corn chips for dipping.
Slightly adapted from homemadehooplah.com