Roasted Mango Salsa

Name: Roasted Mango Salsa
Ingredients: 2 ripe mangos (I used Manila); 2 cups cherry or grape tomatoes; 1 tablespoon olive oil; 1 roasted red pepper (skin, seeds and ribs removed); 1 roasted poblano pepper (skin, seeds and ribs removed); 1 chipotle pepper in adobo sauce; 1 jalapeno pepper, minced (seeds removed); 1/2 cup finely diced red onion; 1/4 cup fresh lime juice; 3 tablespoons chopped cilantro; 1 tablespoon kosher salt

11 ingredients

4 steps

Ingredients

2 ripe mangos (I used Manila)
2 cups cherry or grape tomatoes
1 tablespoon olive oil
1 roasted red pepper (skin, seeds and ribs removed)
1 roasted poblano pepper (skin, seeds and ribs removed)
1 chipotle pepper in adobo sauce
1 jalapeno pepper, minced (seeds removed)
1/2 cup finely diced red onion
1/4 cup fresh lime juice
3 tablespoons chopped cilantro
1 tablespoon kosher salt

Directions

1

Preheat oven to 350 degrees. Place whole mangos (with skin on) on a baking sheet or shallow roasting pan. Toss tomatoes in olive oil, sprinkle with salt and place in a single layer on a second baking sheet. Place both in the oven, and roast tomatoes until soft and slightly charred (about 45 minutes), and mangos until fork-tender (about 1 hour). Allow to cool for at least 30 minutes.
2

When cool enough to handle, cut mangos open and use a spoon to scoop the flesh into the bowl of a food processor. Add roasted tomatoes, roasted red pepper poblano, and chipotle peppers. Pulse several times until blended, but still slightly chunky.
3

Scoop mixture into a bowl. Add jalapeno, onion, lime juice, cilantro, and salt and stir well to combine. Taste and adjust seasonings as needed.
4

If your ingredients are still warm, chill for a bit in the fridge and serve salsa slightly chilled or at room temp.