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

Ingredients:

  • 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

Instructions:

  1. 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.
  2. 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

16 comments
  1. 1
    Quinn Cooper | April 16, 2013 at 6:43 am

    Great summer recipe! I will definitely be making this for a summer BBQ. Mango always brings a great sweetness to a usually salty dish.
    Quinn Cooper Style

    Reply
    • Camille Styles | April 16, 2013 at 5:36 pm

      Agreed – the salty, sweet, smoky combo is out of this world!

      Reply
  2. 2
    Sarah | Sarah The Architect | April 16, 2013 at 9:26 am

    This looks amazing! So colorful and healthy. Keep the salsa recipes coming!!

    Reply
  3. 3
    Kristina | April 16, 2013 at 5:06 pm

    This looks incredible! Giving it a try ASAP. Love the way you served it, too!

    Reply
  4. 4
    Ashley @ Any Lovely Thing | April 16, 2013 at 5:18 pm

    Ha! How fun, pinot grigio and game night?! Where do I sign up?

    xo,
    Ashley

    Reply
    • Camille Styles | April 16, 2013 at 5:36 pm

      It’s true – SUCH a perfect combo. My current favorite get-together!

      Reply
  5. 5
    Maya | April 22, 2013 at 12:01 pm

    So, I tried this recipe yesterday and was confused as to what happens to the other 1/2 cup of tomatoes… I opted to throw them all in with the shallots, but maybe I was supposed to do something else with them? Stil, it was delicious and I paired it with fresh crab. Yum!

    Reply
  6. 6
    upcycledtreasures | May 10, 2013 at 10:17 pm

    Hi Camille! I just wanted to stop by to say that your recipes all look so delicious! I actually included this recipe in my Cinco De Mayo Round-Up last week 🙂
    ~Katie

    Reply
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