[CH] Mango Habanero Salsa

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Here's a salsa for you to consider.
terry

Mango-Habanero Salsa - Award Winner
Recipe By: Tejas Grill and Cantina
Published in: St. Louis Post Dispatch

Ingredients
	2		ripe mangoes
	2		to 3 fresh habanero peppers (see note)
	1		red bell pepper -- diced
	1/2	medium	red onion -- minced
	4		tomatillos
	1/4	cup	honey (see note)
	2	tablespoons	rice wine vinegar or cider vinegar
	1/4	cup	hot sauce (Tejas uses Frank's Red Hot brand)
	1 1/2	teaspoons	salt or to taste
	3/4	teaspoons	ground black pepper or to taste

Instructions
Cut mango fruit from pit; scoop fruit from peel and dice. Place in a large
bowl. Mince peppers and onion; add to bowl. Discard papery outer leaves from
tomatillos; rinse tomatillos, dice and add to bowl. Add honey, vinegar, hot
sauce, salt and black pepper; toss to mix well.

Serve with tortilla chips or as a garnish for grilled fish. Salsa may also be
used as a marinade or sauce for grilled chicken.


Note: Use gloves when handling habanero peppers. Honey is used to balance
the flavor of the salsa, but can be omitted if hotter salsa is desired. Store
salsa in a nonreactive container, such as glass or ceramic.


Yield: 3 1/2 cups


Exported from A Cook's Books -- Recipe management for Macintosh





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"My idea of pure heaven is to spend a day in the kitchen, peeling, chopping, and stirring while the words of a good book fill the air around me." Ruth Reichl

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