The first time I made home-made salsa was when my father-in-law shared his abundant harvest of tomatoes and peppers. Out of sheer desperation, I tried variation upon variation of salsas and discovered that it’s one of my favorite summer foods. Years later, a new wave of experimentation began as I tried salsas with different peppers: roasted, barbequed, fresh from our garden. I love using spicy chili peppers together with sweet peppers, tomatoes and fruit like mango, pineapple or peach to off-set the spiciness. Salsa combines some of the best produce of summer all in one juicy bowl. Use this recipe as a snack or an appetizer, complement a delicious BBQ, garnish your favorite tacos, or top your breakfast eggs or potato hash.
- 2 Roma tomatoes
- 1 Bell pepper
- ¼ Purple onion
- 1 Jalapeno
- 1 Ripe mango
- ¼ cup chopped cilantro
- 1 Lime
- ½ Teaspoon Salt
- Dice the tomatoes, bell pepper, onion, mango.
- Add chopped cilantro, juice of 1 lime and salt.
- Use a fine grater or microplane to shred the jalapeno into the salsa. Use gloves when working with spicy peppers.
- Combine all ingredients together and let sit at least 10 minutes before serving.
Peppers: Bell peppers, Poblano, Anaheim can be intermixed. Keep in mind the level of spiciness of these peppers varies so always taste the pepper before adding to your salsa.
Roasting the peppers or blackening them will give a different taste to the salsa. Simply place a whole pepper onto an open flame either in your kitchen or on the grill and turn it until it turns black. Immediately place in a bowl and cover with plastic wrap. Let sit for 5-10 minutes, with the help of a paper towel pull off the blackened skin.
Photo Step-By-Step
Dice the tomatoes, bell pepper, onion, mango
Add chopped cilantro, juice of 1 lime and salt.
Use a fine grater or microplane to shred the jalapeno into the salsa. Use gloves when working with spicy peppers.
Combine all ingredients together and let sit at least 10 minutes before serving.
Variations
Peppers: Bell peppers, Poblano, Anaheim can be intermixed. Keep in mind the level of spiciness of these peppers varies so always taste the pepper before adding to your salsa.
Roasting the peppers or blackening them will give a different taste to the salsa. Simply place a whole pepper onto an open flame either in your kitchen or on the grill and turn it until it turns black. Immediately place in a bowl and cover with plastic wrap. Let sit for 5-10 minutes, with the help of a paper towel pull off the blackened skin.
Fruit: I have used mangos, pineapples, peaches and even pears in this same recipe and all are wonderful. Just make sure the fruit is ripe to balance the spicy peppers.
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