Mango Salsa with Poblano Peppers

Mango Salsa with Poblano Peppers

Salsa and summer seem the perfect combination. Add some fruit in the mix and you can practically feel the sun on your face just thinking about it.

Aside from desserts like insta-thickening pudding, there are few faster treats to make than salsa. Five minutes or less of chopping will yield something better tasting and far more fresh than $5 will get you at Whole Foods or a specialty deli.

Colorful and mild, this mango salsa recipe is an excellent accompaniment for mahi mahi burgers and lightly flavored chips. But this recipe can really be a jumping off point for any type of fruity salsa you have in mind.

Salsa basically consists of a few key flavors. Here’s how to make your own salsa:

  • Base: Often tomatoes or tomatillos in traditional Mexican salsa. Fruit salsa is best with a firm-ish (but not hard) fruit like mango, pineapple, strawberry, or even kiwi.
  • Heat: Jalapeno, serrano, poblano, thai: there are so many different chilis available. Find the one that fits your (and especially your guests) spice tolerance best. In general, the smaller the pepper, the larger the burst of heat.
  • Acid: Lime, lemon, or even orange juice to add some tang and give a medium to bind the flavors together.
  • Salt: Brings out the flavors in any food – not just savory items.
  • Additional flavoring: Red or sweet onions, cilantro, mint and garlic are other traditional salsa flavorings. I find that a lot of Americans have a very strong aversion to cilantro and/or raw onions though, so I survey my guests before adding them.

Once you start making salsa at home, the possibilities are endless! Try a strawberry salsa with orange juice and sweet onion on steak or a kiwi mint lime salsa on some creme fraiche ice cream or plain custard for an exotic dessert.

Enjoy! And please let me know if you have any questions.

Serves: 6 (as an appetizer with chips)
Prep time: 5 mins

Ingredients

  • two ripe mangoes
  • one handful cilantro
  • two small limes
  • one poblano pepper
  • salt

Method

  1. Chop the mango into small (~half inch) cubes* and add to a serving bowl.
  2. Squeeze the juice from both limes over the mangoes, add a dash of salt, and mix to combine.
  3. Finely chop the cilantro and half the poblano pepper and add to the bowl.
  4. Mix again to combine and allow to sit for half an hour for flavors to meld if time allows.

Note*: There are many schools of thought about the best way to do this, but try this one if you are new to mangos. Cut it in half from top to bottom like an avocado, remove the pit by cutting around it to detach it from the flesh. Then grid-like lines through the flesh on each half. Invert the peel (see image) and remove the fruit pieces.

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