Mango Salsa is a refreshing condiment that pairs well with burgers, fried fish, shrimp and roasted chicken. Easy to make with simple ingredients.
Traditional salsa is a combination of chopped tomatoes, chiles, onions, and cilantro, seasoned with salt and a squeeze of lime juice. The beauty of salsa is its versatility.
Mango salsa contains a charred, tender, roasted red bell pepper cut into four pieces.
The roasted pieces are diced before using in this recipe.
This is a chopped shallot before it was sauteed in olive oil and a pinch of salt.
Shallots have a mild and sweet flavor with a hint of garlic. They are not as strong as yellow or white onions which have a very pungent flavor. However, yellow and white onions do mellow when cooked.
According to kitchn.com, despite their differences, onions and shallots can be swapped for one another in a recipe. One small onion = 3 small shallots.
Since shallots are smaller and have more fine layers than onions, chop onions into smaller pieces when substituting for shallots.
Fascinating Salsa Facts
May is National Salsa Month according to nationaltoday.com.
Salsa is the Italian and Spanish word for sauce.
There are a variety of different kinds of salsas. Following are a few of the most popular:
- Salsa Roja is a red sauce used in Mexican foods. Made with tomatoes, chilies, onions, garlic, peppers and cilantro.
- Salsa Cruda is also known as pico de gallo. Made with raw tomatoes, lime juice, chili peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients.
- Salsa Verde is made with tomatillos or green tomatoes.
- Guacamole is made from avocados and often used as a dip.
- Chipotle Salsa is a smoky, spicy sauce made with smoked jalapeno chili peppers, tomatoes, garlic and spices.
- Mango Salsa is a spicy-sweet sauce made with mangoes.
Salsa can be smooth and runny or thick and chunky. Usually served warm or cold.
- 1 red bell pepper
- 4 teaspoons olive oil, divided
- 1 each shallot, peeled and chopped Or use one small white onion.
- 1/4 teaspoon salt
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons fresh ginger, chopped
- 1/4 cup fresh mango, chopped use 1 mango
- 1 teaspoon red pepper flakes optional
- Preheat broiler.
- Place foil over a pie plate or small baking pan. Set aside.
- Stem, seed, remove ribs, and cut red bell pepper into four pieces.
- Place the cut side of the peppers face down on prepared baking sheet. Drizzle with 2 teaspoons of olive oil.
- Broil under hot broiler until peppers are charred and fork tender, 8 to 10 minutes. To avoid burning, check after 5 minutes.
- Dice charred pepper pieces into small pieces. Set aside.
- Drizzle 2 teaspoons of olive oil into small pan. Add diced shallot and a pinch of salt. Over low-medium heat, stir constantly for 1-2 minutes or until shallot is tender.
- Remove from heat. Stir in charred/chopped red bell pepper, seasoned rice vinegar, grated ginger, chopped mango and red pepper flakes (if using).
- Serve immediately. Pairs well with burgers, fried fish, shrimp, roasted chicken.
- Pour cooled salsa into small bowl and seal with airtight lid. Refrigerate until ready to use.