Erin McDowell

We may not rock salsa on the dance floor (turns out our hips do lie), but we can certainly handle a little salsa in the kitchen. Take this recipe for our grilled version. We char onions, tomatoes, jalapeños and, hell, even mangoes to bring out some serious flavor. Then we dice and lightly season those grill-marked goodies and we’re ready to dig in. Go simple and serve it with chips, or use it to dress up a dish like grilled fish. No matter what you do, you’ve found your new summertime snack.

Grilled Salsa

A PureWow Original Recipe

  • Makes about 1 quart
  • Start to Finish: 40 minutes

Ingredients

2 mangoes, peeled and sliced

3 large tomatoes, sliced

1 red onion, sliced

1 jalapeño, halved and seeded

2 limes, halved

1 garlic clove, minced

1 cup roughly chopped cilantro

Pinch of cayenne pepper

Salt and freshly ground black pepper

Directions

1. Set the grill to high heat (or heat a grill pan over high heat). Clean and lightly oil the grates.

2. Working in batches, cook the mangoes, tomatoes, red onion, jalapeños and limes on the grill until nicely charred, 3 to 4 minutes.

3. Remove the ingredients from the grill and let cool slightly. Dice the mangoes, tomatoes and red onion. Mince the jalapeño.

4. In a medium bowl, toss all the diced fruit and veggies together, then add the garlic and cilantro and toss well to combine. Squeeze the grilled limes over the mixture, and season with cayenne, salt and pepper. Give it a final toss, and serve.

Finishing Touches

It's the details that count! Try these tips

  • Pair this salsa with seafood: Spoon it over, or serve it alongside, grilled tilapia, salmon or shrimp.

  • The salsa will keep for up to a week in the refrigerator, meaning it’s the perfect make-ahead option for your weeknight happy hour (and it goes wonderfully with our White Sangria).