This recipe came from my obsession with tacos and clean Mexican food. In San Diego we have been getting the most AMAZING mangos the last few months. I can’t stop putting them in smoothies, yogurt, tacos, chutney… just about anything that will take a mango, I'm down.
Roasting peppers over an open flame is an old trick I learned through my many years of traveling through Mexico. The smoky flavor is perfect with the sweet, sweet mango. It really is what salsa dreams are made of.
This recipe only has one jalapeño, however, if you like more of a punch, add in two, or three… or five. Whatever floats your boat, do it.
Remember, a recipe is just a guideline to get the idea, so take this one and run with it!
- 1 Mango, peeled, seeded and diced
- 1 onion, peeled and diced
- 3 small poblano peppers
- 1 jalapeño, seeded and minced
- 5 tomatoes, diced
- 2 limes, juiced
- 1/2 bunch cilantro, diced
- 2 cloves garlic, peeled and minced
- salt & pepper
First, you want to fire roast those poblanos. You can either do this on the grill or straight on your gas stove. Turn the heat on high, and with your favorite pair of tongs put those peppers right on the flame. Cook for about 5 minutes, rotating frequently, to let the entire outside almost burn to a crisp. Once crispy, put peppers in a big ziplock bag or mason jar and seal tightly. You want these babies to sweat for about 30 minutes minimum. You can leave this for awhile and forget about them too.
After the peppers got their sweat on, carefully peel off the toasted skins with your hands. Throw away the skins and tops, and small dice peppers as usual.
In a medium bowl, add the mango, onion, garlic, jalapeño, tomatoes, cilantro, poblanos, lime, salt and pepper (to taste). Mix well. This salsa is best when you let it sit overnight in all of its glory and chow down the next day.
Serve with chips, avocado, on your favorite tacos or just eat it by the spoonful.