Friday, February 24, 2012

Roasted Vegetable Mango Salsa...

Now I am of the opinion that you can’t have a good taco without good salsa. I am a big fan of salsa’s and Pico de gallo, any kinds and all kinds, the more unusual the better. Though I am particularly fond of salsa’s or pico’s that include fruits such as mango, pineapple, peach etc.. There’s just something so divine about that combination of tart tomatoes and spicy chili blended with the sweetness of fruit and the pungency of garlic. A winner in my book every time.

Since I was feeling in a very tropical mood the other night, and since the tacos I was making included coconut, avocado, and plantains I thought it only fitting that I make a fruity salsa to accompany them. As luck would have it I had mangoes on hand and pineapple juice in the fridge, so I set to work. Since I’ve always been rather fond of roasted and fire roasted salsa’s I decided to use that method and in the end It worked out brilliantly.

Fair warning this recipe does make quite a bit of salsa, but it’s so delicious you’re going to be glad that it does. Even when all your taco’s are eaten and you have no more leftovers to compile into a tortilla you can use this salsa on chips or wherever else you might typically use salsa. It’s really fantastic, especially for all the mango lovers - like me - out there.

Roasted Vegetable Mango Salsa

2 Large Tomatoes
1 Red Onion
1 Red Pepper
5 Cloves Garlic
1 Bunch Cilantro minced
2 Ripe Mangos
Sea Salt and Black Pepper to taste
Crushed Red Chili or Cayenne Pepper to taste (Start with 1/4 tsp and work your way up)
3-5 tbsp Pineapple Juice
3-5 tbsp Lime Juice
Garlic Powder to taste if needed

- Preheat your oven to 400'F (200"C) and lightly spray a baking sheet with non-stick spray.

- Slice each tomato into 6-8 pieces, quarter your onion and pepper. Separate onion layers. Lay all the veggies and garlic cloves out onto the baking sheet and place in the oven. Roast for 15-20 minutes until
veggies begin to get soft and fragrant.

- Peel and chop mangoes, place into a food processor. When veggies are done remove them from the oven and let cool for 5-10 minutes. Place them into the food processor with the mango and pulse until everything is finely diced but not pureed.

- Remove contents of food processor to a bowl. Mince cilantro with a chef knife then add it to the bowl, along with the pineapple juice, lime juice, sea salt, pepper and chili or cayenne. Stir until thoroughly combined. Taste and adjust seasoning as needed. If you don’t feel that the 5 cloves give enough garlic flavor to your salsa once they’ve been roasted you can add in some garlic powder to taste or 1-2 cloves raw minced garlic if you like.

- Enjoy served with my Coconut ‘Shrimp’ Tacos or any of your favorite taco, burrito, fajita’s or just with chips.

*** Note - How much pineapple and lime juice you’ll need are going to be dependant on how much your fruit and vegetables yield. Your tomatoes, mangoes etc... may be larger or smaller then mine, so adjust the liquid as needed. You don’t want it soupy. ***


  1. Man, that was SO delicious! I love your salsas - they always turn out so good. I wish we had more so I could use it on tortilla chips.

  2. I'm with you..nothing better than a good Salsa! I will be hosting a baby shower soon and I think I might serve this! Thanks for the great dishes you post!!!! S.T.