Charred Shishito Mango Salsa – Minimalist Baker Recipe

Spoon homemade shishito chili mango salsa into a bowl

The mango salsa is even better thanks to the charred shishito peppers! The two combine for a sweet, smoky salsa that’s ready to enhance your tortilla chips, tacos, bowls, roasted plantains, and more.

only 8 ingredients And 25 minutes This is required for simple flavor bombs. Let’s make the salsa!

Avocado, shishito peppers, mango, lime, green onion, avocado oil, salt, honey and cilantro.

How to Make Mango Shishito Chili Salsa

This salsa starts with one of our favorite methods for cooking shishitos: pan searing Burnt and smoky! We use the same method for green onions, which brings out their sweet (vs. pungent) notes.

Roast shishito peppers and green onions in a cast iron skillet

Then we finely chop and add to a bowl with Mango for dessert, avocado for richness, cilantro and lime for a bright herbal 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!

Bowl with sliced ​​mango, avocado, cilantro, charred shishito peppers and green onions

One final stir and it’s salsa!

Tortilla chip shishito resting in a bowl of mango salsa

We can’t wait for you to try this shishito chili salsa! This is:

Subtly spicy
Naturally sweet
& very tasty!

It’s a versatile dish perfect for dipping tortilla chips or adding to tacos, bowls, grilled fish or roasted plantains, or topping a bowl with quinoa, black bean and cabbage slaw.

More homemade salsa recipes

Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!

Close up shot of tortilla chips topped with shishito mango salsa

Q. Time 5 minutes

cooking time 20 minutes

total time 25 minutes

serving 4 (~1/2 cup serving)

course Deep, side

cuisine Gluten-Free, Mexican/Latin-Inspired, Vegan (Optional)

Freezer friendly no

Does it keep? Fresh is best

Prevent your screen from going dark

  • 8 oz Wash and dry shishito peppers with a clean kitchen towel
  • 1/2 table spoon Avocado oil (or other neutral, high-heat oil)
  • 3 stalks Green onions, ends trimmed, cut into 5- to 6-inch-long pieces
  • 1/2 the cup Ripe mangoes, cut into small cubes (1/2 mango yields ~ 1/2 cup or 115 grams)
  • 1/2 the middle Avocado, diced
  • 1/2 the cup Finely chop coriander leaves, removing large stalks
  • 2 table spoon Fresh lime juice (1 lime yields ~ 2 tablespoons or 30 ml of juice)
  • 1/4 teaspoon Sea salt (more to taste)
  • 1/2 teaspoon Maple syrup (or honey if not vegan // optional(depending on the sweetness of your mangoes)
  • Wash and Thoroughly Dry the peppers with a clean kitchen towel to prevent splattering.

  • Turn your exhaust fan to its highest setting and, if possible, open a window (cooking shishitos can get a little smoky!).

  • Heat a large (preferably iron) skillet over medium-high heat. Once hot, add the oil and chili and sprinkle with a healthy pinch of sea salt (work in batches if using a small pan or cooking large quantities of chili). Cook the peppers in a single layer (it’s OK if several are not touching the bottom of the pan), continuously, until charred in places – about 2-3 minutes. Then toss and continue to cook, tossing occasionally, until charred and crispy on all sides, about 6-7 minutes longer. Transfer peppers to a bowl to cool.
  • Return the pan to the heat and add the green onions. Cook, turning occasionally, until charred on all sides – about 5-6 minutes. Transfer the charred green onions to the bowl with the chilies.

  • When cool enough to handle, remove stems from peppers. Coarsely chop chillies and green onions.

  • Add the diced peppers and green onions to a medium bowl 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 sweet enough or salt for overall flavor.

  • Delicious served with tortilla chips, grilled fish and roasted plantains, fish tacos or with quinoa, black bean and cabbage slaw.
  • Fresh is best. Leftover salsa will keep in a sealed container in the refrigerator for 1-2 days, but the avocado will start to brown. Not freezer friendly.

*Nutrition information is a rough estimate calculated without optional ingredients.

Worship: 1 (half cup) serving Calories: 83 Sugars: 10.8 g Protein: 2 g Fat: 4.3 g Saturated Fat: 0.6 g Polyunsaturated Fats: 0.6 g Monounsaturated fats: 2.8 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 151 mg Potassium: 173 mg Fiber: 4.4 g Sugar: 7 g Vitamin A: 666 IU Vitamin C: 42.9 mg Calcium: 14 mg Iron: 0.7 mg

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