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Mango Habanero Salsa Recipe
Some like it hot, especially when the topic at hand happens to be salsa. If it's heat that you're looking for, you'd be hard pressed to find anything much hotter than the habanero pepper, which is among the very hottest peppers used for cooking.
However, even if you are not a fan of heat (or if you are flat out afraid of very spicy dishes) you can still enjoy this great mango habanero salsa recipe. You can remove much of the heat from this salsa recipe by how you deal with the habanero as you make the salsa. By removing the seeds and ribs from the pepper and rinsing the insides of the pepper well to remove some of the volatile oils, you end up with a habanero, which retains its fruity flavor while losing much of the heat. If you are a fan of fiery salsas, though, feel free to leave the seeds in.
The mango and habanero work together well in this recipe, bringing out the best of each other's tropical fruit flavors. Served with seafood, roasted chicken, or pork, this is a mango salsa, which you will definitely remember - even without the heat.
Mango Salsa with Habanero
Ingredients -
2 cups mango, cubed
3 medium tomatoes, diced
1 small or medium red onion, diced
1 tbsp olive oil
½ to 3 Habanero chilies, seeded
Juice of 3 limes
Salt, to taste
White pepper, to taste (optional)
Preparation:
Before you do anything else, chop your habanero peppers while wearing rubber gloves (or wash your hands and the cutting board as well as the knife very thoroughly afterwards - you only make the mistake of rubbing your eyes after handling habaneros once). Remove the seeds and ribs unless you plan on making a very hot salsa and wash everything thoroughly with dish detergent and hot water. Yes, it IS that important.
Peel and cube the mango and chop the tomatoes and onion, combining the ingredients in a bowl. Add the olive oil, lime juice and a pinch of salt and white pepper. Stir well and taste, adjusting seasoning if necessary. Refrigerate for a few hours and serve.
