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Grilled Mango, Poblano & Passionfruit Salsa

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Yields about 3-1/2 cups.

  • To learn more, read:
    Fire Up Fruit
  • by Elizabeth Karmel from Fine Cooking
    Issue 94

Add minced habanero or jalapeño chiles if you like it spicy, but taste your roasted poblano before adding any more heat; some poblanos can be just as hot as jalapeños. Passionfruit adds a lovely tropical fragrance and tangy flavor, so it's worth seeking out. This salsa is a nice change from the usual with chips, and it shines over grilled chicken or fish.

  • Vegetable oil for the grill
  • 1 fresh poblano
  • 2 large ripe mangos
  • 2 large ripe peaches
  • About 1 Tbs. peanut or hazelnut oil
  • Kosher salt
  • 1/2 cup finely chopped red onion
  • 3 Tbs. chopped fresh mint
  • 2 Tbs. fresh lime juice; more to taste
  • 2 Tbs. passionfruit juice or purée, or fresh orange juice
  • 1 tsp. finely grated lime zest
  • Freshly ground pepper
  • One-quarter to 1 habanero or jalapeño, seeded and finely chopped (optional)
Tip:
If using orange juice instead of passionfruit, add a little extra lime juice since orange juice is less tart.

Heat a gas grill to high or prepare a hot charcoal fire. Brush the grill grate clean. Put the poblano directly on the grate with the lid down. Turn occasionally until the skin blackens and blisters all over. Put the poblano in a paper bag or a bowl (cover with plastic) and let cool.

Meanwhile, turn the grill burners to medium high or let the charcoal fire die down slightly. Cut the mangos in two lengthwise, slightly off center, cutting off the wide sides of the flesh from each side of the pit (you'll have some flesh left on the mango which you can snack on). Cut the peaches in quarters and pit them. Brush the cut sides of the fruit with oil and sprinkle lightly with salt. Grill the mangos and peaches cut side down until nicely marked, 2 to 4 minutes. Flip skin side down, cover and continue grilling until the juices in the fruit begin to bubble, 3 to 4 minutes. Transfer to a cutting board and cool.

Skin, seed, and roughly chop the poblano. Transfer to a medium bowl.

With a paring knife, score the mango flesh lengthwise and then crosswise, forming 1/2-inch cubes and taking care not to cut through the peel. Pop each mango half inside out to force the cubes upward and then slice the cubes free from the skin, letting them fall into the bowl with the poblano. Skin the peaches and chop into 1?2-inch pieces. Add to the mango and poblano, along with the onion, mint, lime juice, passionfruit or orange juice, and lime zest. Toss gently to mix. Season to taste with salt, pepper, more lime juice, and habanero or jalapeño (if using). Let stand at room temperature for at least 20 minutes before serving.

Make Ahead Tips

The salsa may be made up to 8 hours ahead; refrigerate if making more than 2 hours ahead but return to room temperature before serving.

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