Tuesday, April 20, 2010

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

Mango Peperoncini Salsa with Red Bell Pepper, Lime and CilantroNow 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, which I served over World's Easiest Roasted Tilapia at a lunch for my dad and my sister-in-law Amy. This would also be very tasty served with something like Grilled Lime and Chile Chicken, Creole-Seasoned and Pan-Fried Pork Cutlets, or even Baked Tofu.

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.)

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.)

I served the mango salsa over World's Easiest Roasted Tilapia, which was a perfect combination.

Mango Peperoncini Salsa with Red Bell Pepper, Lime and Cilantro
(Makes about 2 1/2 cups salsa, recipe created by Kalyn)

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 (I used about 1/2 tsp. Green Tobasco sauce)
2 T extra-virgin olive oil
salt, to taste (I used sea salt)

Cut the mango cheeks away from the center seed, then cut away any mango flesh that surrounds the seed. Peel mango flesh, then dice into same-size pieces about 1/2 inch square and place into medium-sized plastic or glass bowl. Dice red bell pepper into pieces about 1/2 inch square and add to mango in bowl.

Drain a handful of peperoncini. Cut off stem end of each peperoncini and squeeze out seeds and discard. 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.) Add peperoncini to mango-red pepper mixture.

Thinly slice green onions and add to mixture. Wash and dry cilantro (I used a salad spinner, but you can dry with paper towels.) Chop enough cilantro leaves to make 1/2 cup chopped cilantro and add to mixture. (You can use more if you really like cilantro.)

In a small bowl, stir together the fresh lime juice, ground cumin, and dash of hot sauce. Whisk in the olive oil until it's well-emulsified. Stir dressing into mango mixture, then season to taste with salt.

I like this best served right away, but it will keep in the fridge for a day or so if you have leftovers.

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South Beach Suggestions:
Salsa like this 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.

More Mango Salsa to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Mango Salsa with Red Bell Pepper from Kalyn's Kitchen
Roasted Tilapia with Black Bean, Mango, Lime, and Cilantro Salsa from Kalyn's Kitchen
Mango Salsa from Simply Recipes
Ataulfo Mango Salsa from Cooking with Amy
Fish Tacos with Mango Salsa from Love and Olive Oil
Pork Tenderloin with Strawberry Mango Salsa from Food Blogga
Turkey Cutlets in Mango Salsa Crockpot Recipe from A Year of Slow Cooking
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Full Disclosure:
The mango used in this recipe was part of a series of mango tasting experiences, sent to me by The National Mango Board.

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More to Chew On:


  1. That salsa looks so fresh and delicious! I love mango in my salsa.

  2. I love the bright colors. It looks so fresh and tasty. Great recipe Kalyn.

  3. My goodness - does this ever look good. This salsa has it all - sweet, spicy, savory. This would be great over some mahi mahi fillets I have right now.

  4. I use peperoncini occasionally in place of dried chiles in kimchi.

    They lend a nicely spicy and vinegary counterpoint without having too much heat.

  5. Great idea, I always have a jar of these in my fridge!

  6. The colors look so fresh and bright. (I just had what was billed as green salsa on a plane, and it looked like dishwater, so I'm particularly appreciative of how your salsa pops off the screen!)

  7. I can think of so many things I'd love to serve this with, including my new favorite grilled tamarind chicken, and now that it's warm enough to be grilling here in Rhode Island, this salsa is going on my to-make list.

  8. I love dishes that blend sweet and savory flavors together. The picture is absolutely mouth watering. Never tried peperoncini before, but will have to very soon based on your recommendation.

  9. This is right up my alley, can't wait to try it!!

  10. Sweet and spicy and rainbow-colored? Looks delicious.

  11. My husband eats peperoncini every day - he loves them. I'll have to try this - looks so refreshing.

  12. I was gone all day yesterday publishing comments on the iPhone (so convenient) so I haven't been keeping up with replies, but I'm so glad people are liking this idea to use peperoncini in a salsa. Thanks everyone!

  13. ooh I love pepperoncini - sounds wonderful!

  14. What a lovely salsa. The colors are almost riveting and the blending of the ingredients you have combined must be delicious. If I may be so bold as to suugest a recipe by Lydia Bastianch called Capellini Capricossa. It uses lots of peperoncini and is highly recommended. I hope you are having a wonderful day. Blessings...Mary

  15. Mary, how fun, I googled it and found This recipe for Capellini Capricciosi which sounds fantastic.

  16. I LOVE the pepperoncini spin with the Mangoes....what an AMAZING sounding combination.

    You actually made my mouth water LOL.

  17. Your salsa looks beautiful! I love peperoncini, too.

  18. LOVE mango salsa!! Love this combo!


  19. 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!

  20. 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.

  21. 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

  22. 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!


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