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  • Salsa Skewers

    1 vote
    Salsa Skewers
    Prep: 20-30 min Cook: 10-15 min Servings: 2
    by Robyn Medlin
    45 recipes
    >
    Nothing takes a salsa from “good” to “WOW” faster than smokiness off the grill. This was the inspiration for my “salsa skewers”. While I could have grilled each vegetable/fruit separately and then chopped them up afterward, by doing the ingredients on skewers, you effectively cut out the chopping you would need to do afterward. It is also a great way merge the flavor of the ingredients together on the grill. The salsa skewers below are a mixture of chopped red/yellow peppers, jalapenos (seeded), mango, and red onions. A great addition would be pineapple.

    Ingredients

    • 2 large mangos, chopped into large pieces
    • 1 (small) red bell pepper (in this case I used the mini bell peppers that come in red and yellow)
    • 2 jalapenos, chopped into large pieces to be skewered (seeded)
    • 1 avocado, chopped
    • 1 bunch of mint, chopped or torn roughly
    • Sea salt and fresh cracked pepper, to taste
    • 1 (large lime) – cut in half for juicing
    • 1 tablespoon olive oil

    Directions

    1. If using bamboo skewers, pre soak them for 20 minutes. Alternate mango, jalapeno, onion and peppers on the skewers. Drizzle them lightly with olive oil.
    2. Preheat your grill to medium direct heat (350 degrees) Grill them for at least 10 minutes, turning at least once to achieve char marks on the ingredients. Take off the grill and let cool.
    3. Pull the veggies/fruit off the skewers and put them into a mixing bowl. Add the chopped avocado and mint to the mixture along with sea salt and pepper to taste. Squeeze the juice of the lime into the salsa.
    4. Mix all the ingredients together to form a thick salsa. You may need to do some additional chopping to make the pieces smaller. If you mix this enough it will resemble guacamole (because of the avocado).

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