Mango–Habañero Salsa

Name: Mango–Habañero Salsa
Total time: PT0D0H0M
Yield: makes ABOUT 5 CUPS
Ingredients: 3 tbsp. canola oil; 3 cloves garlic, unpeeled; 3 tomatillos, husked and washed; 3 tomatoes, cored; 1 red bell pepper; 1 yellow bell pepper; 1 orange habanero chile; 1 poblano chile; 1 ⁄ 2 medium white onion; 1 ⁄ 2 cup minced red onion; 1 ⁄ 4 cup chopped cilantro leaves; 1 ⁄ 4 cup fresh lime juice; 1 large mango, peeled, pitted, and cut into 1⁄4" cubes; Kosher salt, to taste

Serves
makes ABOUT 5 CUPS

PENNY DE LOS SANTOS

This recipe was based on one by Jill Lewis, first-place winner in the Special Variety category at the 2008 Austin Chronicle Hot Sauce Festival. Adding the mangoes after pureeing gives this salsa a chunky texture.

Ingredients

3 tbsp. canola oil
3 cloves garlic, unpeeled
3 tomatillos, husked and washed
3 tomatoes, cored
1 red bell pepper
1 yellow bell pepper
1 orange habanero chile
1 poblano chile
¹⁄₂ medium white onion
¹⁄₂ cup minced red onion
¹⁄₄ cup chopped cilantro leaves
¹⁄₄ cup fresh lime juice
1 large mango, peeled, pitted, and cut into 1⁄4" cubes
Kosher salt, to taste

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Instructions

Step 1

Heat oven to broil; place a rack 6" from the heating element. Put the first 9 ingredients into a large bowl and toss. Transfer ingredients to a foil-lined baking sheet; broil, turning a few times, until blistered, 10–12 minutes. Transfer all but the peppers and chiles to a bowl; let cool. Continue broiling peppers and chiles until soft, 3–5 minutes. Let steam in a covered bowl for 15 minutes.

Step 2

Peel garlic and stem, seed, and peel peppers and chiles; transfer all broiled vegetables to a food processor; process until finely chopped. Transfer salsa to a bowl and stir in red onions, cilantro, lime juice, and mangoes; season with salt.