Mango, Baklouti Green Chile, and Roasted Red Pepper Salsa

Mango, Baklouti Green Chile, and Roasted Red Pepper Salsa

(A delightfully exotic, sweet yet spicy sauce ideal for topping cooked chicken, scallops, or fresh fish; or serve chilled as a salsa for a flavorful and fruity appetizer.)

3 TBSP Baklouti-fused Olive Oil

2TBSP Alfoos Mango White Balsamic

2 Fresh mangoes, peeled, pitted, and cut into 1/2 inch dice

1 Avocado, diced

1 cup diced red pepper (Or try using our Divina Organic Roasted Red Peppers!)

Half of one red, yellow, white, or sweet onion, diced

1/4 cup fresh cilantro

2 tbsp lime juice

1 tsp. Salt Cellar Lime Pepper & Salt Blend (or any good quality sea salt)


Heat 3 tbsp green chile oil in a pan over medium-high heat; saute onions (and red pepper, if using fresh) until they begin to brown and soften (3-4 minutes).

Sprinkle with sea salt/lime pepper and transfer to a large bowl to cool.

Peel and dice mango and avocado; drizzle with fresh lime juice to prevent discoloration. 

Chop cilantro and toss with fresh mango, cooled onions and peppers, and mango balsamic.

Add more salt to taste.  Let rest 15 minutes and enjoy!