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Kalyn's Kitchen

Mango Peperoncini Salsa with Red Bell Pepper, Lime, and Cilantro

Mango Peperoncini Salsa with Red Bell Pepper, Lime and Cilantro is delicious served over chicken, fish, or pork. Use more red pepper and less mango for a lower-carb version. Use Sauce Recipes to find more recipes like this one.

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Mango Peperoncini Salsa with Red Bell Pepper, Lime and Cilantro found on KalynsKitchen.com

Now that I’ve become infatuated with those big jars of spicy peperoncini, it’s no surprise that I’m thinking of new ways to use them. On a whim I decided to try adding some peperoncini when I made mango salsa, and the flavor combination of mango, red bell pepper, peperoncini, and cilantro made a great salsa.

I served this Mango Peperoncini Salsa with Red Bell Pepper, Lime and Cilantro over World’s Easiest Roasted Tilapia at a lunch for my dad and my sister-in-law Amy and it was enjoyed by all!

Mango Peperoncini Salsa with Red Bell Pepper, Lime and Cilantro found on KalynsKitchen.com

Mangos have a flat center seed, so start by cutting away the “cheeks” of the mango. (The piece in the middle is the seed, which still has some mango flesh around the edges.) I used Ataulfo mangos for this recipe, but any ripe mango will work. These yellow-skinned mangos are sometimes called yellow mango or honey mango.) Peel the mango cheeks and peel and cut off the flesh around the seed, then dice the mango into pieces about 1/2 inch square.

Chop the red bell pepper into pieces about the same size and add to mango. (I was going for more mango than red bell pepper, but you can adjust the proportions based on what you have on hand or use more pepper than mango for a lower-carb version.) Cut ends off peperoncini and remove seeds, then dice up enough peperoncini to make 1/4 cup (or more if you like it spicy.)

Stir sliced green onion and chopped cilantro into the mango mixture. Stir together the lime juice, ground cumin, and a dash of hot sauce (I used Green Tobasco sauce), then whisk in the olive oil.

Stir the dressing mixture into the salsa (I like wet salsa, so if you prefer it more dry you might not want all the dressing.)

Make it a Meal:

Mango Peperoncini Salsa with Red Bell Pepper, Lime and Cilantro would be very tasty served with something like Grilled Lime and Chile Chicken, Creole-Seasoned and Pan-Fried Pork Cutlets, or even Baked Tofu.

More Mango Salsa to Try:

Mango Salsa with Red Bell Pepper from Kalyn’s Kitchen
Mango Salsa from Simply Recipes
Roasted Tilapia with Black Bean, Mango, Lime, and Cilantro Salsa from Kalyn’s Kitchen
Ataulfo Mango Salsa from Cooking with Amy
Fish Tacos with Mango Salsa from Love and Olive Oil

Blogger Disclosure:

I no longer accept blogging freebies of any kind, but The mango used in this recipe was part of a series of mango tasting experiences, sent to me by The National Mango Board back in 2010.

Mango Peperoncini Salsa with Red Bell Pepper, Lime, and Cilantro

Mango Peperoncini Salsa with Red Bell Pepper, Lime and Cilantro is delicious served over chicken, fish, or pork.

Ingredients:

  • 1 cup diced mango pieces about 1/2 inch square (I used Ataulfo mangos, but any ripe mango will work)
  • 1/2 cup diced red bell pepper pieces about 1/2 inch square
  • 1/4 cup finely diced peperoncini (or more)
  • 1/4 cup thinly sliced green onion
  • 1/2 cup chopped cilantro (or more)
  • 4 T freshly-squeezed lime juice
  • 1 tsp. ground cumin
  • hot sauce to taste
  • 2 T extra-virgin olive oil
  • salt, to taste (I used sea salt)

Directions:

  1. Cut the Ataulfo mangos cheeks away from the center seed, then cut away any mango flesh that surrounds the seed.
  2. Peel mango flesh, then dice into same-size pieces about 1/2 inch square and place into medium-sized plastic or glass bowl.
  3. Dice red bell pepper into pieces about 1/2 inch square and add to mango in bowl.
  4. Drain a handful of peperoncini.
  5. Cut off stem end of each peperoncini and squeeze out seeds and discard.
  6. Dice the seeded peperoncini pieces until you have enough to make 1/4 cup finely diced peperoncini pieces (or more if you like it spicy.)
  7. Add peperoncini to mango-red pepper mixture.
  8. Thinly slice green onions and add to mixture.
  9. Wash and dry cilantro (I used a salad spinner, but you can dry with paper towels.)
  10. Chop enough cilantro leaves to make 1/2 cup chopped cilantro and add to mixture. (You can use more if you really like cilantro.)
  11. In a small bowl, stir together the fresh lime juice, ground cumin, and dash of hot sauce. I used about 1/2 tsp. Green Tobasco sauce.
  12. Whisk in the olive oil until it’s well-emulsified.
  13. Stir dressing into mango mixture, then season to taste with salt.
  14. I like this best served right away, but it will keep in the fridge for a day or so if you have leftovers.

Notes:

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Mango Peperoncini Salsa with Red Bell Pepper, Lime and Cilantro served over fish, chicken, or pork would be approved for phase 2 or 3 of the South Beach Diet. Making your own fruit salsa is a good way to avoid the added sugar or high-fructose corn syrup that’s often added to commercial fruit salsas. You could make a lower-carb version by using more peppers and less mango, but salsa with fruit wouldn’t be approved for a most low-carb diet plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
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Mango Peperoncini Salsa with Red Bell Pepper, Lime and Cilantro found on KalynsKitchen.com

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    24 Comments on “Mango Peperoncini Salsa with Red Bell Pepper, Lime, and Cilantro”

  1. Kalyn, this looks delicious! I am always looking for clever ways to use pepperoncini other than the ubiquitous Greek salad. We love mango salsa, and I can just imagine how the pepperoncini are the perfect foil to mangoes. I can't wait to serve this, hopefully with some grilled chicken!

  2. This is delicious! I served it with tilapia, as you suggested, together with a big side of steamed asparagus, and we loved it! Thanks, Kalyn. JD

  3. Made this over the weekend as a side dish to grilled chicken. the entire family loved it – even the picky 13 year old! We ate half and I saved half for a latenight snack. It was twice as good after it sat in teh fridge a few hours.

  4. I'm quite fond of pepperoncini too. I have to say that I've never thought to put it into a salsa. What a fabulous idea. We had tilapia tacos last night for dinner & this would have made a lovely addition to the tacos!