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In the kitchen where I work, we use a lot of roasted red peppers. This time of year, they’re abundant and cheap and even if I don’t know what I plan to do with them, just having them around offers plenty of inspiration. They routinely end up in everything from soups to salads.
Tonight, I paired up our grilled salmon with a mango and roasted red pepper salsa. The salsa was as lovely to look at as it was to eat: brilliant red peppers, the vivid gold of firm, just-ripe mango, green onions, and cilantro. Even better, with a food processor it was incredibly easy.
2 large red bell peppers
2 Kent or Tommy Atkins mangos
1 jalapeño pepper
2 scallions
½ bunch cilantro
1 tsp ground cumin
2 tsp red wine vinegar
1 tsp olive oil
Salt and pepper to taste


