4 oz. Mission® Tortilla Chips, Thin & Crispy
1 Sweet red pepper, coarsely chopped (optional: roasted)
1 Mango, small, diced
1 Jalapeño, seeded and diced
1 Orange bell pepper, diced
1 or 2 Habanero peppers, seeded and diced
1/2 Red onion, minced
1/4 cup Cilantro
1 Juiced lime
Add chopped red pepper to blender and blend until the pepper becomes a paste. In a large bowl, add all remaining ingredients (other than chips). Pour pepper paste over and mix until thoroughly combined.
For best results, chill for up to 1 hour before serving.
If you want to give this sweet-and-spicy salsa a smokier flavor, cut the red pepper in half, deseed, place the pepper skin side up on a baking sheet lined with parchment paper, and place into a 450ºF degree oven for 25 minutes or until the skins are wrinkled and lightly charred. Add roasted pepper to blender and continue the remaining steps.
Prep time: 15 minutesPrint Recipe