Red Lobster Coupons

Red Lobster is a seafood restaurant chain primarily based in America with over 700 restaurants to date.  It is part of the larger Darden restaurant chain, which also comprises of Olive Garden and other major restaurant chains. Red Lobster is best known for its fish dishes including lobster, shrimp, crab steaks, salmon, pike, and other salads, soups, pastas and steaks. One of the most popular foods in Red Lobster restaurants is the famous Cheddar Bay Biscuits.  If you happen to be a fan of Red Lobster restaurants and their cuisine, then you can save money on your next meal by using Red Lobster coupons.  There are many ways to find Red Lobster coupons and these are outlined below.

Possibly the best way to guarantee savings and discounts at Red Lobster restaurants is to join the Fresh Catch Club.  Membership to the Fresh Catch club is very simple to obtain and it ensures that members receive details of Red Lobster coupons and promotions available in their local restaurants.  Those who are interested can sign up with their email address on the official Red Lobster website. Regular emails are sent to members including printable coupons for use in specific Red Lobster restaurants as well as a special birthday discount once a year.

There are online coupon sites which specialize in coupon codes for restaurants like Red Lobster. Retail Me Not and Coupon Mountain are two such sites which do from time to time offer Red Lobster coupon codes.  However the availability of these coupons does vary so it is important to keep checking these sites on a regular basis.

Another less common way to find Red Lobster coupons is eBay.  eBay features many Red Lobster coupon codes for sale. The most common coupons here are $3 and $4 money off coupons. Many sellers advertise these coupons in bulk so for the price of a few dollars you can have around $30 in savings. However it is important to be cautious when purchasing coupons and to ensure that you are buying from a trusted seller and that the coupons are not expired.

Red Lobster coupons expire so it is a good idea to keep searching for new coupon codes.  These coupons can help you and your family have a cheaper meal the next time you dine at Red Lobster.  However please be sure to check that the coupons you find are valid for the Red Lobster restaurant you are visiting.

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Restaurant Reviews Cafe Rouge Gunwharf Quays Portsmouth UK

My introduction to the Cafe Rouge chain of restaurants was in Chichester, and I still prefer its atmosphere to the larger one at Gunwharf Quays in Portsmouth. However, since I moved back to Southsea, it does make more sense for me to visit the Cafe Rouge in Gunwharf.

I’d arranged to meet up with one of my sons late one Friday afternoon after we both finished work, and we decided to go for an early evening meal but didn’t want to spend a fortune. Gunwharf Quays was within walking distance, and as it was around 5p.m., we found Cafe Rouge to be almost empty and had plenty of choice of tables. The tables are, however, pretty close together and at peak times it would be difficult to have a private conversation. My son had been there with his partner a couple of weeks earlier following a firework display, and as it had been so crowded they had had to sit very near the entrance in an area which I think is normally reserved for those just having a drink.

Having picked our table, up a few steps and by the back wall, we were brought menus and informed that the two main courses on the ‘Specials’ board were no longer available: these were rack of lamb and a fish dish of some description. They were soon erased and replaced by a starter of snails and an apricot tart, but no new main courses perhaps these were being held back for a later time in the evening.

I noticed that along with the a la carte menu I had been given a ‘Prix Fixe’ menu which neither myself nor my son could remember having seen on previous occasions. With this set menu you could have two courses and a drink for GBP9.95, which seemed like very good value considering the drink alone would be around GBP2.00. On leaving the restaurant, I noticed a board stating that before 5p.m. you could have two courses for GBP7.95 or three for GBP9.95, but we had arrived just too late. I was a little surprised that of the three main courses offered on the set menu one was pancakes and another omelette a little too eggy – but I suppose for the price you would not expect steak or fillet of fish. The third choice was Flammenkuche, a pastry base topped with bacon, onions and creme fraiche. We both liked the sound of that and decided we would have main course and dessert from the set menu with a starter to share from the a la carte menu. Two courses would have been fine for me, but my son had hardly had anything to eat all day, or so he said!

The waitress soon came to take our order and explained that with the set menu we could have either a soft drink, a glass of house red or white wine, or half a pint of beer/lager. We both chose fruit juice and then ordered the bread sticks with dips as a starter to share from the a la carte menu. When we asked for the Flammenkuche as our main course, the waitress seemed very surprised that we had not been told that this was no longer available, and I did think it a little strange that they had run out of three main courses by 5p.m. However, we had another look at our set menus and decided to go for vegetarian pancakes with courgettes, peppers and creme fraiche accompanied by chips and salad, rather than the gruyere cheese omelette with salad. For dessert the choice was between Normandy apple tart with custard and vanilla ice cream with chocolate sauce, and we both decided to order the tart there and then perhaps in case they ran out of it in the meantime!

Drinks and the starter were very soon served, and I was certainly glad that we had ordered just one starter between us. There were six breadsticks, warm and very soft, served on a wooden board with three dips: houmous, tomato salsa and creme fraiche. A small portion of salad finished it off. The breadsticks were like tiny baguettes and I was only able to manage two of them. The price for this starter is GBP4.45, but it is ideal for sharing. We weren’t in a particular hurry and had plenty to talk about, but we were a little surprised that for some time after we had obviously finished nobody came to remove the board. The place was still by no means busy, but I began to wonder if I was going to have to catch the eye of one of the waiting staff to let them know that we were ready for our main course.

Eventually, however, a waitress emerged from the kitchen with our pancakes and was probably a little taken aback that our table had not been cleared. She asked if we would like any sauces or black pepper, and I requested some tomato ketchup which I always like to have with chips. The pancakes turned out to be a very good choice: they were soft in the middle and crisp at the edges. Although the chips were just the kind I like small, thin and crisp I didn’t eat too many as I was saving room for dessert.

There was no delay in clearing away our plates this time; my son ordered another fruit juice and we said we were ready for dessert. The tart came on a large white plate with the custard poured around the outside rather than on top of the tart, which is a nice way of doing things if you like to savour the taste of the apples on their own. We certainly both enjoyed this.

We decided not to have coffee on this occasion, although I must say, as an ardent lover of coffee, that this is the one place where I always find it has a wonderful taste. Our bill was brought promptly and came to just over GBP26, which I think is excellent value considering we had three courses each and my son had an extra drink.

Before leaving I visited the ladies which I always find to be very clean my one gripe is that in Chichester you have to climb a steep flight of stairs. There is, however, a toilet for the disabled as well as baby-changing facilities.

I know the set menu wouldn’t be everyone’s cup of tea, but for me it was fine and I think it serves very well as a lunch menu. We have in the past enjoyed a variety of main courses at Cafe Rouge, including seafood casserole with salmon, dory and mussels, saucisses de Toulouse, steak with Calvados sauce, pasta and poulet breton. I can also recommend their heavenly lemon sorbet if you want a light dessert.

It does help if you are an Edith Piaf fan, as her music is almost always playing at Cafe Rouge. Personally I also enjoy the naive works of art and the assortment of wall lamps that are dotted around. A former French colleague of mine, however, was not impressed by spelling and grammatical mistakes in the excerpts from the menu that are painted on the walls!

One comment I feel I should include is that I have in the past used Tesco Clubcard vouchers at Cafe Rouge. In Chichester, they were very happy to accept them, and even took them as payment for drinks whereas strictly speaking they should only be exchanged for food. One evening at the Gunwharf Cafe Rouge, however, the manager complained to me that he lost out on them and was obviously not keen to accept them. I did feel that he should have taken this up with Tesco themselves rather than voicing his opinion to his clients. I seldom shop at Tesco nowadays, so I am unlikely to find myself in this situation again.

I know that some people feel that Cafe Rouge is not authentic French cuisine and as such is disappointing, but I think for a chain restaurant that calls itself a cafe it serves good food in a pleasant atmosphere. I am sure I shall return many times, and I would recommend others do so too.

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Recipes for Dips

Finding different foods to prepare and serve at your Super Bowl event, can be time consuming. A great way of adding something different to your party table, is to make quick, simple dips to serve with Tortilla chips, bread-sticks, and vegetable sticks.

Mango Kick Dip


I large Mango
2 Beefsteak Tomatoes or approx 4 good sized ones
1 large Avocado
1 red chilli pepper
2 cloves garlic
Small red onion
3 generous tablespoons Olive oil
Juice from small lemon or lime (or both)
Pinch salt (pref sea salt)

Add salt to lemon/ lime juice and put to one side to dissolve. Prepare Mango and Avocado by peeling and de-stoning. Then chop and put into mixing bowl and mash. Skin and de-seed tomatoes and chop finely, add to mashed ingredients. Chop onion into very small pieces, mince the garlic and add to bowl. De-seed chilli pepper and chop into very fine pieces, stir into mixture and gradually add Olive oil, lemon/lime juice. Mix the ingredients together and put into fridge for one hour, before serving.


Smokey Pineapple Dip


Medium can of Pineapple (drained)

2 slices smoked ham (strong flavor)

Medium carton of cream cheese.


Put ingredients into a blender and pulse until smooth (not runny) and serve.

Decorate with either:

Fine chopped chilli for a hot bite

Chopped coriander for a subtle flavor

Ground pecan for a nutty taste

or simply serve with a sprinkling of black pepper


Apple Bite Dip

1 jar apple puree 

2 fresh, sweet eating apples

Medium carton cream cheese

1 onion finely chopped

Mix apple puree and cream cheese in a bowl. Add chopped onion.  Peel, core and grate apples and add to the mix. It is important to add the grated apple last to prevent browning. Mix all the ingredients and serve with garnish of your choice.

This recipe also benefits from having grated cheddar cheese or a Stilton/blue cheese for extra flavor.

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Recipes for Turtle

Suddenly the pole jerked, the line straightened abruptly, and the reel began to spin furiously. Bill grabbed the pole and began reeling the fish in. Then, just as he thought he had everything under control, the fish began zigzagging from right to left before heading straight for a snag that was jutting out of the water a few feet away. Henry yelled from his perch further along the shore “Hey Bill, it looks like you’ve got a whopper this time!” as he grabbed a net and ran over to help. Only it was not a fish at all. It was the biggest snapping turtle the two men had ever seen. This would provide the two camping parties with enough meat for a grand feast!

Turtle, particularly the snapper and the soft-shell, is delicious baked, boiled, stewed, or fried. The following recipes are family favorites that have been handed down for at least three generations, with only a few modifications.

Turtle With Onion Gravy

Six to eight medium to large pieces of turtle
Approximately two cups of flour (enough to coat the meat)
One package of onion soup mix
One cup whole or 2% milk
Salt and pepper to suit taste
Approximately two tablespoons of vegetable oil for browning
Two cups of water

Wash the turtle pieces thoroughly and pat dry. Combine the salt, pepper, and flour in a bag or bowl. Dip the turtle pieces in the milk and dredge with the flour mixture, making sure each piece is well coated, and set aside. Heat the oil until it begins to bubble, then carefully add the coated meat. After browning the pieces until golden brown on all sides, remove and drain them on paper towels. Then you will need to drain most of the oil from the pan, leaving only enough drippings (approximately one teaspoon) to add extra flavor to the gravy. Blend the water and onion soup mix in the same pan the turtle was cooked in and bring to a boil. Reduce heat and add the turtle. Simmer until the meat is tender, stirring often (add more water if needed to prevent sticking). Serve with potatoes or rice, along with sweet corn and green onions. Enjoy.

Deep Fried Turtle

Six to eight medium pieces of turtle
One cup buttermilk
Salt and pepper to suit taste
One clove finely chopped garlic (you can use a powdered equivalent if you like)
Enough vegetable oil to deep fry
Approximately two cups of flour (enough to coat the meat)

Place the turtle meat in a large bowl, cover with the buttermilk, and refrigerate overnight. This will help tenderize the meat. Take the mixture out and bring it to room temperature (about one half hour). While waiting, combine the flour, salt, garlic, and pepper in a bag or bowl. Remove the pieces of turtle from the buttermilk and dredge them in the flour mixture, making sure each piece is well coated. Deep fry in hot oil until golden brown. Serve with roasted corn on the cob and potatoes.

To roast corn
Six ears of fresh corn on the cob (do not remove husks or stems)
Two tablespoons of salt
One gallon of water (or enough to cover corn)

Thoroughly mix the salt and water together. Leaving the husks and stems on the corn, soak in the salt solution overnight. Remove and drain well. Using the stems as handles, place the corn on the grill and roast until the corn is tender (about one half hour). Serve.

For a more colorful and tastier version of the above recipe, simply peel back the husks and tie them to the stems with a string or wire prior to roasting. Roast until the corn is lightly browned on all sides. Enjoy.

Now back to the story
It was late when Bill and Henry finally dragged the huge turtle up onto the shore, so they drilled a small hole in its shell, ran a short length of rope through it, and tied the turtle to a tree while their wives gathered up all the utensils that would be needed for butchering and cooking it early the next morning. What a delicious meal it would be, with roasted sweet corn, baked potatoes, green onions, and turtle simmered in gravy in the big Dutch oven hanging over the campfire. But alas, the turtle outsmarted everyone when sometime during the night, it loosed itself from its tether and slipped quietly back into the water, never to be seen again.

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Recipes for Salad Dressing

Salad dressings are a thing of beauty and elevate a humble leaf or cold-cut of meat into something quite extraordinary and when made at home with simple fresh ingredients, far outshine those bought from the store.  Dressings needn’t be fattening to be tasty and only a small amount is needed to pull a dish together.  Most of the recipes included here are a simple case of adding all the ingredients into a jar, giving it a good shake to emulsify and it’s done.  Seasoning with salt and pepper is left to the cooks discretion. 

A rule of thumb when combining oils and acids in the form of vinegar or citrus is to stick to 3 parts oil to 1 part acid.  This provides a decent balance between the two.  Obviously, the proof is in the tasting and all dressings should be tasted before being applied to the finished dish.  Adjust the oil and / or acid accordingly to suit the nature of the dish.

When dressing the dish, there are a couple of options.  In the case of a bowl of salad leaves, pour the dressing over and using the tips of your fingers, delicately toss everything about in the bowl to ensure an even coverage.  When dressing an already plated dish, a random drizzle around the plate always looks attractive.  Remember, we eat with our eyes before the first morsal hits our mouth.


A basic dressing suitable for most dishes but works particularly well with a salad of baby leaves.

6tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 tbsp Lemon Juice
Salt and Pepper

1. Combine everything in a jar and shake.


This dressing is great when paired with a curry as a side dip.  It is also lovely drizzled over a grilled chicken salad.  Vary it by adding finely chopped spring onions and/or cucumber to make into a more authentic raita.

1 tbsp honey
2 tbsp fresh mint leaves, chopped
250 ml fresh yogurt
Salt and Pepper to taste
juice of 1/2 a lemon

1. Combine everything in a bowl.
2. Check the seasoning and make sure it has a nice balance of sweet and sour.


A classic accompaniment to a grilled chicken and bacon salad but would also work with gammon.

2 tbsp honey
1 tsp mustard (any type you like)
4 tbsp Olive Oil
1 tsp Balsamic vinegar
Salt and Pepper to taste

1. Combine everything in a jar and shake.
2. Season to taste

Just remember to taste to make sure there is a nice combination of flavours. Add a bit more of whatever you need to give you the flavour you are looking for.  For a variation, substitute the honey for a few tablespoons of pineapple juice.


A fresh-tasting dressing with plenty of zing.  Works wonderfully drizzled over cold smoked salmon.

Juice and zest of one lemon
100ml Creme Fraiche
1 tbsp chopped fresh dill
Salt and Pepper

1. Combine everything in a jar and shake.
2. Season to taste.


A full-flavoured, versatile classic Italian dressing that works beautifully stirred into pasta or over grilled meats and fish.

Good handful of fresh basil
1 tbsp toasted pine nuts
1/2 clove of garlic
Parmesan cheese, grated using a fine grater.
1 lemon
Olive Oil
Salt and Pepper

1. In a pestle and mortar, pound the basil, garlic and pine nuts until paste-like. Add a little oil to loosen.
2. Add the cheese and pound, adding more oil to loosen.
3. Add lemon juice and seasoning and more oil.

The trick to a good pesto is to keep tasting and adjusting the quantities of oil, lemon juice or seasoning until you have the texture and flavour to your liking.  It should be bursting with intense flavours.


Although called a sauce, this is a warm dressing with a subtle flavour that goes beautifully with simple grilled dish.

10 – 12 cherry tomatoes, halved
100 ml Olive Oil (Extra Virgin)
Juice of 1/2 lemon
1 tbsp of Basil, chopped
1 tsp of Parsley, chopped
Salt and pepper

1. In a small pan, over a medium low heat, add the olive oil and heat until JUST warm.  You don’t want it hot.
2. Take off the heat and add the tomatoes and lemon juice, giving it a good stir.
3. Just before serving, add the chopped herbs, season to taste and stir to combine all the lovely ingredients.

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Recipes Lowfat Bonless Chicken

Recipes: Low fat boneless chicken

People who seek to add more chicken to their low fat diets may discover that much of their success lies in a willingness to try new ingredients. Whether baked, sauteed, or grilled, there are endless possibilities when it comes to cooking low fat chicken dishes.

We pay attention to calories and healthy eating in our home. I’ve learned that low fat cooking does not have to mean boring or flavorless meals.

Following are two of our favorite low fat, boneless chicken recipes. The first is a quick and easy one borrowed from Mediterranean style cooking. Those cultures have long understood the power of fresh, simple ingredients. The second one takes a little more time, but it is also impressive for entertaining friends and family.

(Recipe Source:


2 Tablespoons. lemon juice
2 Tablespoons olive oil, extra virgin preferred
3 Tablespoons chopped parsley
1 garlic clove, crushed
Teaspoon. dried oregano
4 Skinless, boneless chicken breast halves (1 to 1 lbs.)

Combine lemon juice, olive oil, parsley, garlic, and oregano in a large plastic food bag. Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing; marinate at least 20 minutes.

Remove chicken from bag. Grill or broil 6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

Makes 4 servings. (Per serving: 220 calories, 36% from fat; 9 g fat.)

(Recipe Source:


1 Cup plain low fat yogurt
2 Tbs. fresh lemon juice
1 Large garlic clove, minced
2 Teaspoons sugar
1 Teaspoon salt
Teaspoon turmeric
Teaspoon freshly ground pepper
6 Boneless, skinless chicken breast halves (about 2 pounds)
3 Large, ripe mangos *
20 (10- to 12-inch) wooden skewers

Soak skewers in warm water at least 20 minutes while chicken is marinating

In a large, shallow dish, mix together the firs seven ingredients for the marinade. Slice each chicken breast half lengthwise into 3 to 4 long strips. Add chicken to yogurt mixture and toss to coat. This process can be done in a large, zip-lock bag, or in another plastic container with a tight lid. Refrigerate at least 30 minutes or overnight, if desired.

Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium-high heat. Peel mangos and slice large pieces away from the pits; discard pits. Remove chicken from the marinade, shaking off excess, and thread on skewers. Arrange chicken diagonally across grids, without touching.

Cook with the lid down, 3 minutes per side, until chicken is seared and just cooked through. Transfer chicken to a platter and cover with foil to keep warm.

Place mango slices on grids and cook on both sides until just seared and warm, about 2 minutes per side. Serve chicken with grilled mango pieces.

Makes 4 Servings. (307 calories, 0% from fat); 6 fat grams.)

*Addition note: If you have no experience with mangos, look for a soft textured fruit that should smell sweet. You want a fruit that is ripe, but not overly ripe that it is too soft. The hard skin is best peeled away by using a very sharp knife. First make 4 cuts, one on each side, taking chunks off the fruit away from the very large pit. Cut these pieces into large strips, lay each strip on a cutting board with the skin down, then take your sharp knife and carefully slice away the fruit from the skin.

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Recipes Mashed Potatoes

This is a quickly prepared recipe for mashed potatoes. This is also is a good recipe for those of you who either prefer instant mashed potatoes or do not want to bother with washing, peeling, and boiling fresh potatoes. You may want to try adding 1 or 2 cloves of garlic finely chopped or crumbled crisp bacon for a variation. I take this to cookouts and everyone always wants the recipe and they are shocked to discover it is instant mashed potatoes.

What you will need:

1 box of Hungary Jack instant mashed potatoes
1 package of dried Hidden Valley Ranch dressing powder
1 8 oz. package cream cheese
1 8oz. container of sour cream
shredded four cheese Mexican cheese

1. Preheat oven to 350 degrees

2. Prepare entire package of mashed potatoes on the stove according to directions

3. After potatoes are done transfer to a large bowl and mix in sour cream, ranch dressing powder, cream cheese, and about 1/2 cup of shredded cheese.

4. After mixing well to combine all ingredients transfer to a large glass baking dish and decoratively top with shredded cheese. (About 1/4 cup or so)

5. Bake in the oven for about 25-30 minutes or until top just starts to brown slightly.

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Recipes Fartes

In 1642 one Mistress Pennypinch wrote a recipe for Fartes.It really was an early version of sweet and sour meatballs, but I have cooked this delicacy in my restaurant for years and it never fails to please!

I have adapted the ingredient list due to the fact that in the original recipe various things were used that I’ve never heard of!

Anyway, here we go.

Bring a pot beef or lamb stock to the boil

Combine together:-
1lb of lamb mince
a pinch of ground cloves
the same of mace
the same of salt
the same of pepper
2 tablespoons of dried currants
the same amount of pitted and minced dates

1. Roll the mixture into balls the size of golf balls – should get about 12 – then drop into the pot and simmer for 10 minutes after which time they should be cooked.

2, Skim off the fat and remove your Fartes. Thicken the stock with a roux (or cornflour if you can’t be bothered with farting around with flour and butter)

Then serve on a bed of lightly steamed savoy cabbage and apple, and minted mashed potato.

Oh, and by the way, it’s pronounced Far-tees!

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Guide to Making and Canning Salsa at Home

Homemade salsa can be satisfyingly delicious and inexpensive to make, but what about all of that extra salsa that you can’t consume all at once?

Fortunately, you can save room in the refrigerator by canning your homemade salsa using a boiling water canner. This article will highlight the ways you can make salsa that is safe to can at home.

USDA-approved recipes

For canning your own salsa, make sure that you use a recipe that is approved “safe” for canning by the USDA. You can find recipes from university extension websites, the Blue Ball Book of Canning, or from other books or websites that specifically state that their recipes are USDA approved.

Use these recipes because they have the correct vegetable-to-acid ratio, so that the pH in each jar is acidic enough to ward off bacteria. Even if you already have a favorite salsa recipe, you will most likely be able to find a similar one that is USDA approved, and for most of them, you can change the types of spices or herbs involved. However, you cannot change the amounts of acid and vegetables needed.

Hot peppers

Salsa most often calls for hot peppers. Whenever you handle hot peppers, wear gloves and ensure that no part of your body is directly exposed to the capsaicin. The oils in hot peppers, especially those on the ribs and seeds, can give your skin a burning sensation that is difficult to remove. If you want a milder salsa, use milder peppers, such as jalapenos. You can even just use sweet peppers if you can’t tolerate spiciness. 

Avoid cornstarch and flour

According to the University of Wisconsin’s “Wisconsin Safe Food Preservation Series” article on Canning Salsa Safely, you should not use cornstarch or flour to thicken the salsa. Instead, use tomato paste or thick tomato puree. This is because the pH of the particular recipe must be retained. Adding ingredients that will lower the recipe’s pH could result in a food safety hazard.

Fresh ingredients

Try to use fresh-picked tomatoes when it is possible to get them. You can try U-Pick farms or farmers’ markets during the summer. Fresh tomatoes are best for canned salsa because they should provide full tomato flavor and acidity for the recipe. Choose tomatoes that are firm and fleshy if you want your salsa to be naturally thick. Blanch the tomatoes and use a food processor to chop the peppers and all other vegetables.


You can either use your own mix of seasonings or purchase pre-mixed seasonings. The PickYourOwn website provides a recipe for mixing up your own seasonings. Remember to follow the recipe that you choose exactly as it is written. If it calls for vinegar, use vinegar that has 5 percent acidity. Some vinegars will be less acidic, so do not substitute an acid for an acid unless you know what you’re doing. Also keep in mind that salsa is a mixture of acidic and less acidic vegetables, so altering any part of the recipe, especially the amount of non-acidic ingredients, can be dangerous. 

Follow safe canning procedures as usual by making sure you sanitize and sterilize the jars and bands, use new lids, and process the jars for the correct amount of time. Pint jars of salsa are processed for 15 minutes in a boiling water canner at altitudes up to 1,000 feet above sea level. The chart at the’s article on canning salsa provides the amount of processing time needed at different altitudes.

For any unprocessed or opened jars of salsa, refrigerate immediately. They can be stored in the fridge, opened, for up to two weeks. 

Recipe for Mango Salsa

Mango salsa is a delightful tropical twist on the usual recipe. The slightly bitter taste of the cilantro balances with the sweet fruitiness of the mango. This easy to prepare salsa is versatile and can be used as a dip for chips, or as both a topping and marinade for steak, chicken or pork.

Mangos pack a nutritional punch with vitamins A and C, potassium and rich with beta carotene. They are low in calories with about 110 per medium fruit and give only about 1 gram of fat. With about 3 grams per fruit, mangos are a tasty way to get your daily fiber.

Mangos are one of the most popular fruits worldwide, second only to bananas. To select a mango, don’t judge by color as a measure of ripeness. The ripe fruit will have a sweet, fruity smell at the stem. A ready to use mango will be slightly soft to the touch, much like peaches and avocados. The meat of most varieties are a lovely tropical yellow orange. 

To peel and chop a mango, begin by slicing off the bottom and top. Stand the mango on the flat end and remove the peeling in strips. Slice wedges from the mango to the pit and chop to the desired size.


2 cups chopped pitted and peeled mango (about 2)

1 cup chopped tomato

1/2 cup diced red onion

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon cumin (optional)

2 tablespoons extra virgin olive oil

salt and pepper 


In a medium bowl, mix all ingredients. Cover and chill. This recipe makes about 3 cups of salsa and keeps for 3-4 days in the refrigerator.


Mango salsa can be used immediately as a dip and travels well. If using it as a marinade, mangos contain a papain-like component as in papayas and can be used as a tenderizer. Marinate the meat in the salsa overnight.


For a thicker consistency, take 1/2 cup of mango and mash with a fork.

Substitute 1 cup of chopped avocado for the tomatoes or simply add it. 

Green onion can be used in place of the red onion.

Add 1/2 cup of fresh or frozen corn and 1/2 cup of black beans for a more chunky and colorful dish. 


Mango salsa pairs well with either sweet and fruity wines, dry white or sparkling wines.