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Habanero Pepper Salsa
This recipe is very original due to the ingredients that are used, also for its preparation method that is carried out and for the combination of flavors – since you will find sweet, spicy, potent and fresh flavors. The final result is a salsa that is fun, amazing and very appealing .
Another surprise factor that exists in the salsa is the combination of textures as it has the mango’s softness, the crunchiness of the onion and the fineness of the habanero pepper. This salsa is similar to the pico de gallo , all their ingredients are chopped, mixed and seasoned. The difference is that some ingredients are roasted to give a phenomenal toasted flavor.
It is a very friendly salsa that serves to accompany any type of shellfish or fish. But it also combines perfectly well with the pork meat, with rice and if you are very creative even with a salad.
About the Recipe
The preparation of this salsa is not complicated but follow the steps carefully so it will be a success.
This salsa can be prepared with any type of mango.
- In the recipe red onion is used and don’t substitute it for white onion because you won’t get the same result.
The preparation takes 15 minutes.
With this recipe you will get 2 cups of salsa.
Ingredients 4 Mangos (2.2 lbs)2 Habanero Peppers (.7 oz)1 Red Onion (5.2 oz)3 Garlic cloves with skin (.4 oz)
3 Coriander sprigs (1 oz)
3 tablespoons of Olive Oil2 tablespoons of Apple Cider Vinegar1/2 tablespoon of Salt
Cookware 1 Griddle2 Bowls1 Cutting Board1 Tongs1 Balloon Whisk or Fork1 Mixing Spatula1 Knife
Directions Cut some Ingredients
Halve 1 red onion and reserve.
- Peel 4 mangos.
Dice the mangos that were peeled, upon completion put them in a bowl and reserve.
- Remove the veins and the seeds of 2 habanero peppers.
||If you want your salsa to be fire, don’t remove the veins nor the seeds of the habanero peppers.
Finely chop the 2 habanero peppers with the ones you worked and 3 coriander sprigs; then put them in the bowl and reserve.
Put on a griddle over medium heat:
- The Red Onion halves that were cut.
- 3 Garlic cloves with skin.
Roast the garlics for about 3 minutes and the onion for about 5 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
Remove from the griddle, with the tongs, the onion and the garlics and wait for them to cool a little.
Cut into half moons the 2 red onion halves that were roasted and put them in the bowl, then reserve.
- Peel the 3 garlic cloves that were roasted.
Finely chop the garlic cloves that were peeled. Upon completion put them in the bowl and reserve.
Mix the Ingredients
- Put in another bowl:
- 3 tablespoons of Olive Oil.
- 2 tablespoons of Apple Cider Vinegar.
- 1/2 tablespoon of Salt.
Beat the bowl ingredients with a balloon whisk or with a fork, until they are well integrated.
Pour the vinaigrette that was beaten in the bowl over the other bowl, where the mango and habanero pepper salsa is.
Mix very well the mango and habanero pepper salsa with a mixing spatula.
A Tropical Salsa!
* As we are using fresh and raw fruit, the salsa won’t have neither the same consistency nor the same texture the next day... the best is to consume it immediately.
Variation: An interesting recipe from Tamaulipas the mango salsa with Altamira peppers.
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