Mango salsa just got even better thanks to charred shishito peppers! The two combine for a sweet, smoky salsa that’s ready to elevate your tortilla chips, tacos, bowls, roasted plantains, and so much more.
Just 8 ingredients and 25 minutes required for this easy flavor bomb. Let’s make salsa!
How to Make Mango Shishito Pepper Salsa
This salsa begins with one of our favorite methods for cooking shishitos: pan searing until charred and smoky! We use the same method for the green onions, which brings out their sweet (vs. pungent) notes.
Then we finely chop and add to a bowl with mango for sweetness, avocado for richness, cilantro and lime for bright herby flavor, and salt to bring it all together. Depending on the sweetness of your mango, a little maple syrup (or honey) can help take things to the next level!
One final stir and it’s SALSA o’clock!
We can’t WAIT for you to try this shishito pepper salsa! It’s:
SmokySubtly spicyNaturally sweetBrightBalancedFresh& SO delicious!
It’s a versatile dish perfect for dipping tortilla chips or adding to tacos, bowls, grilled fish, or roasted plantains or making a bowl with quinoa, black beans, and cabbage slaw.
More Homemade Salsa Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4(~1/2 cup servings)
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Rinse and thoroughly dry the peppers with a clean kitchen towel to prevent splattering.
Turn your exhaust fan on to its highest setting and, if possible, open a window (cooking shishitos can get a bit smoky!).
Return the skillet to the heat and add the green onions. Cook, turning occasionally, until charred on all sides — about 5-6 minutes. Transfer charred green onions to the bowl with the peppers.
When cool enough to handle, remove the stems from the peppers and discard. Roughly chop the peppers and green onions.
Add the chopped peppers and green onions to a medium bowl along with the mango, avocado, cilantro, lime juice, and salt. Stir well. Taste and adjust as needed, adding more lime juice for brightness, maple syrup (or honey) if your mango isn’t adding enough sweetness, or salt for overall flavor.
Best when fresh. Leftover salsa will keep in a sealed container in the refrigerator for 1-2 days, but the avocado will begin to brown. Not freezer friendly.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1(half cup) servingCalories: 83Carbohydrates: 10.8gProtein: 2gFat: 4.3gSaturated Fat: 0.6gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.8gTrans Fat: 0gCholesterol: 0mgSodium: 151mgPotassium: 173mgFiber: 4.4gSugar: 7gVitamin A: 666IUVitamin C: 42.9mgCalcium: 14mgIron: 0.7mg