Summer mangoes are heavy in the hand and fragrant before you cut them. The flesh pulls away from the pit in clean cubes, sweet and bright. This salsa is what you make when the fruit is ripe and the afternoon is long.
Chipotle Citrus
Smoky heat brightened with a squeeze of citrus lift: the kind of...
Chipotle Citrus carries smoke and heat, balanced with lemon and cilantro. It wakes the fruit without covering it. The smoked paprika and chipotle pepper bring warmth. The lemon peel and cilantro leaves keep it sharp and fresh. Ground fresh in small batches, stone-ground so the oils stay intact. No salt, no sugar, no preservatives.
Serve this on grilled fish, spooned over chicken, or as the bowl on the table everyone reaches for twice. It sits well for a few hours. The lime juice holds the color and the flavors settle into each other. You can adjust the heat with more or less seasoning, or with fresh jalapeño if you want the brightness instead of the smoke.
This is the salsa you bring to the picnic table. The one that tastes like summer and takes ten minutes to make.
Ingredients
Salsa
- 2 cups ripe mango (diced (about 2 medium mangoes))
- 1/4 cup red onion (finely diced)
- 1 medium red bell pepper (diced)
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp Chipotle Citrus seasoning (or more to taste)
- 1/4 tsp sea salt
Instructions
- Dice the mango into 1/4-inch cubes. Place in a medium bowl.
- Add the red onion, red bell pepper, and cilantro to the bowl.
- Squeeze the lime juice over the fruit and vegetables.
- Sprinkle in the Chipotle Citrus seasoning and sea salt. Toss gently to combine.
- Taste and adjust. Add more seasoning for heat, more lime for brightness, or a pinch more salt.
- Let sit for 10 minutes at room temperature so the flavors settle. Serve.
Notes
The salsa holds in the fridge for up to two days. The mango softens slightly and the flavors deepen. If you are making it ahead, leave out the red onion until an hour before serving so it stays crisp.
Adobo Seasoning
Reach for adobo when you want one shake to make chicken taste...
Try it on tacos with Adobo Seasoning rubbed into the meat, or as a topping for grilled shrimp dusted with Blackened Seasoning. The sweetness of the mango balances smoke and heat from any rub or marinade.
Can I use frozen mango for this salsa?
Fresh is better. Frozen mango releases too much water as it thaws and the texture turns soft. If fresh mango is not available, use firm peaches or nectarines instead. The flavor shifts but the structure stays the same.
How spicy is Chipotle Citrus?
Cayenne Pepper
Cayenne pepper can be used in a variety of ways for cooking...
Moderate heat. The chipotle brings a low, smoky warmth, not sharp like fresh jalapeño. If you want more heat, add a pinch of Cayenne Pepper or dice a fresh serrano into the mix.
What else can I do with Chipotle Citrus?
Rub it into chicken thighs before grilling. Stir it into mayo for sandwiches. Toss it with roasted sweet potatoes. The smoke and citrus work anywhere you want warmth and brightness together.
Can I make this salsa ahead?
Yes. Make it up to 24 hours ahead, but hold back the cilantro and red onion until an hour before serving. Add them fresh so they stay bright and crisp.
What should I serve this with?
Grilled fish, especially mahi-mahi or salmon. Chicken tacos. Tortilla chips. Spooned over black beans and rice. Anywhere you want fruit and smoke and a little heat.
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