Yes, it’s true that I posted a different salsa recipe last Tuesday…and it’s also true that I took this photo after a glass and a half of pinot grigio before we kicked off a rousing game of Catchphrase with some friends last night (yeah…slightly out-of-focus.) But this smoky avocado and mango salsa was just too incredibly delicious to let such details get in the way of sharing the recipe – because trust me, you’ll want to make this for your friends all summer long. I set out a big bowl of tortilla chips for scooping, but also carved out these cute mini sweet peppers in a rainbow of colors which actually became little “boats” for a good-sized dollop of salsa. For a slightly more refined presentation, you could scoop salsa into each one before guests arrive, garnish with a cilantro leaf and then line up in rows on your most fiesta-worthy platter (Cinco de Mayo party, anyone?) Here’s the super simple recipe:
Smoky Mango & Avocado Salsa
- 1/2 tablespoon extra-virgin olive oil
- 1 shallot, chopped
- 1 cup cherry tomatoes, halved
- 2 dried chipotle chile, stem discarded and crushed
- Kosher salt
- 1 large, ripe but still firm avocado, pitted and chopped
- 1/2 white onion, chopped
- 1 mango, chopped
- 1/2 minced jalapeño
- juice of 2 limes
- 1/2 cup chopped cilantro
- In a small skillet, heat oil over medium heat. Add shallot and sauté for 30 seconds, then add 1/2 cup of the halved cherry tomatoes and the crushed chipotle chile. Season with salt and sauté for about 7 or 8 minutes until the chilé has softened. Transfer to a fairly large bowl and let cool completely.
- Add avocado, onion, jalapeño, mango, lime juice and cilantro. Gently fold all the ingredients together, then season with a bit more salt to taste and a few cilantro leaves. Serve with tortilla chips, fresh veggies and lime wedges. Or, just eat right out of the bowl with a fork.
*adapted from this Food & Wine recipe. photo by Camille.
**enrico root wood serving platter from hayneedle
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