Friday, April 8, 2016

Freeze Dried Mango Salsa

Let's Mango! We can think of so many instances in which Mango Salsa is useful: entertaining and snacking are just two.
Quite a few of you have long-term food storage in your possession and we want to show you how you can get the most from it without there being an emergency.

  • 1/3 cup of dehydrated onions
  • 1 cup of FD bell peppers
  • 2 cups of FD Mango
  • 1 fresh tomato chopped
  • 2 serrano jalapenos chopped
  • juice of 1 yellow lemon
  • 1 teaspoon of Himalayan salt (or to taste)
  • 1 teaspoon of garlic powder (or to taste) 
  • 1 pinch of black pepper 

  1. Rehydrate: dehydrated onions, bell peppers and mango for 10-15 minutes. 
  2. After the onions, bell peppers, and mango are rehydrated, you add the ingredients in large bowl and add the fresh tomato and jalapenos. 
  3. Mix all the ingredients together and add the lemon juice, Himalayan salt, garlic powder, and black pepper. 
  4. Mix well and let chill in the refrigerator for 30 minutes. 
  5. Serve with tortilla chips and enjoy! :)

1 comment:

Linda said...

How many diced tomatoes (freeze dried) would it take for 2 tomatoes if you want to make this salsa in a jar?