Mango Habanero Salsa

Mango Habanero Salsa is a very light and tropical salsa recipe, with a fruity taste and lots of heat not to mention the delicious aroma.

You will love this salsa with any fish and chicken dish.

Warning!

Scotch Bonnet Chilies are extremely hot. If you are not accustomed to really spicy food you may want to start with just one or even a half of a pepper. Please don´t leave it out it is an essential ingredient to the flavor of Mango Habanero Salsa.

Remember to wear your gloves when handling hot chiles.

You will also simply devour the Tropical Yellow Tomato Salsa.

Mango Habanero Salsa

Ingredients

  • 2 cups cubed peeled mango
  • ¾ cup chopped onion
  • ¼ cup white vinegar
  • ¼ cup water
  • ¼ cup fresh lime juice
  • 1 Tbl Olive Oil
  • ¼ tsp. Salt, Kosher
  • 3 Yellow tomatoes, chopped
  • ½ to 3 Habanero chilies, seeded

Directions

Place all of the ingredients in a food processor, or blender. Process until almost smooth.

Cover and chill for 2 hours. The flavors of this salsa will ripen with tremendous benefit from an overnight wait to allow the flavors to blend.

Note: You can use red tomatoes in place of yellow.

Makes about 4 cups.

Here´s a great salsa recipe idea!  

  • Simply chop Mango, Red Bell Pepper, Jalapeño and mint with a shot of tequila and fresh orange juice.

Hey, did you find those yellow tomatoes?

Great!

Tropical Yellow Tomato Salsa

Tropical Yellow Tomato Salsa is excellent with grilled fish or chicken

  • 1 ½ cups chopped yellow tomato
  • ½ cup chopped mango
  • ½ cup chopped Papaya
  • ½ cup chopped purple onion
  • ½ cup chopped yellow bell pepper
  • 2 Tbl fresh basil, chopped
  • 2 Tbl fresh cilantro, chopped
  • 2 Tbl fresh lime juice
  • ¼ tsp Salt, Kosher
Combine all the ingredients in a bowl; mix well. Cover and let stand at room temperature for 2 hours.

Makes about 3 cups.

Really didn´t find those yellow tomatoes, go ahead it´s ok to use red tomatoes.

Enjoy.