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Mango and Roasted Pepper Salsa

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups


  • 1 large, ripe mango, peeled, seeded and diced
  • 1 poblano pepper, roasted, peeled, seeded, and diced
  • 1 small red bell pepper, roasted, peeled, seeded and diced
  • 1 jalapeno, roasted, peeled, seeded and diced
  • 1 serano pepper, roasted, peeled, seeded and diced
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons grapeseed oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon coarse sea salt
  • 1/8 teaspoon cayenne pepper


  • In a medium-size mixing bowl, combine all of the ingredients and mix well. Let stand at room temperature for 20 to 30 minutes before serving.

    The salsa can be made up to 4 hours in advance, refrigerated, tightly covered.

Recipe Details