This salsa has a complex aroma, but it remains light and tropical, with a fruity taste and plenty of heat. It’s excellent with fish and chicken dishes, and benefits from an overnight wait to allow the flavors to mix. You could also use it as a salad topping in place of a high fat dressing or a great dipping salsa with tortilla chips or veggies. Those not accustomed to really spicy food may wish to start with just one—or even a half—habanero pepper, although it’s essential to the flavor of the salsa.
Makes: 4 cups (serving size ¼ cup). Note the large yield; so recipe could be cut in half pretty easily.
2 cups cubed peeled mango
¾ cup chopped onion
¼ cup white vinegar
¼ cup water
¼ cup fresh lime juice
1 tablespoon vegetable oil
¼ teaspoon salt
3 yellow tomatoes, chopped (about 1 ½ pounds)
½-3 habanero peppers, seeded
Place all ingredients in a food processor; process until smooth. Cover and chill 2 hours.
Nutrition information: Calories 35; Fat 1.1g (sat 0.2g, mono 0.3g, poly 0.5g); Protein 0.6g; Carb 6.9g; Fiber 1g; Chol 0 mg; Iron 0.3mg; Sodium 41mg; Calcium 6 mg