Mango Salsa has just gotten better with charred Shishito Peppers! This sweet and smoky combination is perfect for tortilla chips, taco bowls, Roasted Plantains, and more.
This easy-to-make flavor bomb only requires eight ingredients and 25 minutes. Let’s make some salsa!
How to make Mango Shishito pepper Salsa
The shishitos are pan-seared until charred and smoky. The green onions are also cooked in the same way, bringing out the sweeter (vs. pungent notes) of the onions.
We then finely chop the mango and avocado to add richness and sweetness. The cilantro and lime will give it a bright, herby flavor. Salt is added to bring everything together. If your mango is sweet, you can add maple syrup or honey to make it even better!
8 oz. Shishito peppers rinsed with water and blotted dry using a kitchen towel
Half a tablespoon of avocado oil (or another neutral, high-heat oil)
Green onion three stalks end trimmed and cut into 5 to 6-inch pieces
Half a mango is equivalent to 1/2 cup (115 g).
1/2 medium avocado, diced
Remove large stems from 1/2 cup of finely chopped cilantro
Fresh lime juice (2 Tbsp or 30 ml)
Add more salt to taste.
To prevent splattering, rinse and thoroughly blot the peppers using a clean kitchen cloth.
Open a window if you can. Cooking shishitos is a little smoky. ).
Heat a large skillet (preferably iron) over medium heat. Add the peppers, oil, and a generous pinch of salt to the pan once it is hot. (Work in batches if you are using a small pan or cooking more peppers). Peppers should be cooked in one layer, without stirring (it is okay if some are not touching the bottom of the pan) until they have charred on the edges — approximately 2-3 minutes. Toss the peppers, and continue cooking, occasionally tossing, until they are burned and withered on all sides, about 6-7 more minutes. Cool peppers in a bowl.
Add the green onions to the pan and return it to the heat. Cook on both sides, rotating the pan occasionally, for 5-6 minutes. Transfer the charred green onion to the bowl containing the peppers.
Remove the stems of the peppers when they are cool enough to handle. Chop the green onions and peppers roughly.
Add the cilantro, mango, avocado, and lime juice to a bowl. Stir well. Taste as you go, and make adjustments if necessary. Add more lime juice to bring out the brightness of your mango, more maple syrup or honey if it’s not sweet enough, or some salt for the overall flavor.
Enjoyable with tortilla chips, grilled or roasted fish, plantains, fish tacos, or quinoa with black beans and cabbage slaw.
Fresh is best. In a refrigerator, leftover salsa can be kept in a container with ice for up to two days. However, the avocados will start to turn brown. Not freezer-friendly.