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Mango and Roasted Pepper Salsa

Mango and Roasted Pepper Salsa


  • 4 poblano peppers
  • 1 anaheim pepper
  • 3 red fresno chile peppers
  • 1 medium onion, diced small
  • ½ cup chopped cilantro
  • 2 large or 3 medium mangos
  • Juice of 2 limes
  • 1/8 t. chipotle powder
  • Salt
  • 1-2 t. sugar, to taste


Roast all peppers and remove skins. To roast peppers, cut each in half lengthwise, remove seeds and membranes, lay flat on baking sheet (line sheet with foil or parchment for easy cleanup), skin side up and press down to flatten. Place baking sheet under broiler, on highest rack, and broil until skin is very blistered and blackened, about 5 minutes. Immediately place peppers in sealable plastic bag and seal, then let rest for 20 minutes to steam. Remove peppers from bag and easily peel off skins. Rough chop and process peppers in food processor with chopped onion, cilantro, and lime juice. Dice mangos. Combine mangos and pepper mix. Add chipotle powder, and salt and sugar to taste.

Recipe created by Executive Chef Michelle Gonsalves