Scott and I had great fish tacos at Surf Road Taco up in New Jersey and their “baja salsa” had something about it that made it extra special and much more addictive than all the other salsa choices. What was this secret ingredient? Char and Smoke!
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.
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. 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.
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. 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 avo).
The mint leaves mixed with the charred jalapenos, plus the sweetness of the mango and creaminess of the avocado make this great as a dip for chips or as a salsa served on top of fish or chicken. It has an addictive quality!
Great creative with the ingredients in your fridge and make your own inspired grilled salsa! Let me know your experiments and how they turn out via the comment box below!