15-Minute Guajillo Pepper Mango Tepache Salad – Irresistible

Oh my gosh, you have to try this Guajillo Pepper Mango Tepache Salad – it’s like summer in a bowl! I first fell in love with tepache at this tiny roadside stand in Oaxaca, where the vendor poured me a cup of the fizzy, tangy pineapple brew. When I got home, I started experimenting, and wow, does it ever shine in this salad! The sweetness of ripe mangoes plays off the smoky heat of guajillo peppers, while that fermented pineapple kick from the tepache ties it all together. It’s the kind of dish that makes you close your eyes and just savor each bite – refreshing, slightly spicy, and packed with bold Mexican flavors. Perfect for when you want something light but exciting!

Why You’ll Love This Guajillo Pepper Mango Tepache Salad

This isn’t just another salad – it’s a flavor explosion that’ll make your taste buds dance! Here’s why it’s about to become your new go-to:

• Ready in 15 minutes flat – no cooking, just chopping and tossing
• Bold, unforgettable flavors that balance sweet, tangy, and smoky heat
• Perfect summer refresher when it’s too hot to turn on the stove
• Naturally vegetarian but satisfying enough for meat lovers too
• That magical tepache kick – fermented goodness you can’t get from ordinary dressings

Trust me, one bite and you’ll be hooked. It’s like a fiesta in your mouth!

Ingredients for Guajillo Pepper Mango Tepache Salad

Here’s what you’ll need to make this vibrant salad come to life – trust me, each ingredient plays a special role:

• 2 ripe mangoes, peeled and diced (look for that sweet, fragrant smell at the stem end)
• 1 cup tepache (that fizzy fermented pineapple drink we love)
• 2 dried guajillo peppers, rehydrated and thinly sliced (more on that below)
• 1/2 red onion, thinly sliced (soak in ice water for 5 minutes if you want milder onion flavor)
• 1/4 cup fresh cilantro, chopped (stems and all for maximum flavor)
• 1 lime, juiced (roll it first to get every last drop!)
• 1 tbsp honey (or agave for vegan friends)
• 1/2 tsp salt (I use kosher – it distributes better)
• 1/4 tsp black pepper (freshly cracked is ideal)

Ingredient Notes & Substitutions

Now, about those special ingredients: tepache is that magical Mexican fermented pineapple drink you might find in Latin markets or even make at home (it’s easier than you think!). In a pinch? Plain pineapple juice works, though you’ll miss that funky depth. As for guajillo peppers – they’re smoky and mildly spicy (like a 2/10 heat level). Want more kick? Leave some seeds in when slicing. Less heat? Just use one pepper. And if guajillos are hard to find, ancho peppers make a decent sub with their similar fruity notes.

How to Make Guajillo Pepper Mango Tepache Salad

Okay, let’s get mixing! This salad comes together faster than you can say “¡Qué rico!”, but there are a few key steps to make it perfect. Follow along – I’ll walk you through each one.

Step 1: Prep the Mango and Peppers

First, tackle those gorgeous mangoes. I like to slice off the cheeks, score the flesh in a grid pattern, then pop the cubes out with a spoon (less messy that way!). As for the guajillo peppers, here’s my trick: soak them in hot water for about 10 minutes until they’re soft like leather. Then slice them thin – but be careful! The oils can linger on your fingers, so either wear gloves or wash your hands really well after. Pro tip: if you want less heat, scrape out the seeds before slicing.

Step 2: Make the Dressing

Now for the magic potion! Grab a small bowl and whisk together that bubbly tepache, fresh lime juice, honey, salt, and pepper. Taste as you go – you might want more lime for tang or another drizzle of honey if your mangoes aren’t super sweet. The dressing should make your mouth water with that perfect sweet-sour balance. Oh, and don’t worry if it seems thin – those flavors will cling beautifully to every piece of mango and pepper.

Step 3: Combine and Chill

Time to bring it all together! Toss the mangoes, softened guajillo slices, and red onion in your prettiest serving bowl. Pour that glorious dressing over everything, then gently mix with clean hands or a big spoon. Sprinkle the chopped cilantro on top like confetti. Here’s the important part – let it chill for at least 15 minutes before serving. This short rest lets the flavors get to know each other, with the tepache working its fermentation magic to soften the onions and mellow the peppers. Trust me, it’s worth the wait!

Tips for the Best Guajillo Pepper Mango Tepache Salad

Want to take your salad from good to “¡Ay, que rico!”? Here are my can’t-miss secrets:

• Choose mangoes that give slightly when gently squeezed – rock-hard ones won’t sweeten up in time
• Prep peppers first so they have time to soften (nobody wants leathery bites!)
• Taste your dressing before adding – tepache varies in sweetness so adjust honey accordingly
• Keep it chilled until serving – the flavors pop when it’s refreshingly cold
• Add cilantro last-minute to keep it bright green and fragrant

Oh, and don’t skip the resting time – those 15 minutes make all the difference in flavor harmony!

Serving Suggestions for Guajillo Pepper Mango Tepache Salad

This salad shines in so many ways! Pile it next to smoky grilled chicken or stuff it into warm tortillas for killer fish tacos. I love serving it straight-up in small bowls as a vibrant appetizer – the colors alone get everyone excited. For parties? Spoon it over cream cheese with crackers for an instant crowd-pleaser. Seriously, it goes with everything!

Storage & Reheating

Pop any leftovers in an airtight container in the fridge – they’ll keep for about 2 days before the mangoes get too soft. And reheating? Don’t even think about it! This salad is meant to be enjoyed cold, straight from the fridge. The flavors actually get better after a little chill time, so no need to warm it up. Just give it a quick stir before serving again.

Guajillo Pepper Mango Tepache Salad FAQs

Can I make this salad ahead? Absolutely! Just wait to add the cilantro until right before serving – it keeps that fresh, vibrant flavor. The rest actually gets better after chilling for a few hours.

Where can I find tepache? Check Latin markets or the international aisle of larger grocery stores. No luck? Order online or make your own – it’s just pineapple, water, and patience!

How spicy is this salad? With guajillo peppers, it’s more smoky than hot (maybe a 2/10). Want more kick? Leave some seeds in. Too much? Use just one pepper or scrape out all the seeds.

Nutritional Information

Just so you know, these numbers can vary based on your exact ingredients. For one serving (about 1 cup), you’re looking at roughly 150 calories, 20g natural sugars from the mangoes, and 3g fiber to keep things moving. Not bad for something that tastes this good!

Share Your Guajillo Pepper Mango Tepache Salad

Made this vibrant salad? I’d love to see your creation! Tag me on Instagram or leave a comment below – let’s swap tepache stories and mango tips!

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