Roasted Mango Habanero Salsa

I’ve been itching to travel again.  Partially because this time last year I was on the sunny beaches of Rio in Brazil and partially because I really love to travel.  I started thinking the other day about my trip to Costa Rica and more specifically the food.  Ever since then I eat rice and beans, a lot.  Usually I just toss some hot sauce and eggs in but as I stared at a lonely mango in my refrigerator one idea popped into my head: salsa.

I tried making sauce before from mango and habaneros and I think it could have been counted as a kitchen failure.  So I took a different approach this time by roasting the mango and leaving it as a salsa.  It worked perfectly and now I can’t wait until I started getting fresh habaneros from the csa (which won’t be for a few months…)

While I eat locally and seasonal, sometimes it nice to have little reminders of places you’ve been through food and mangoes take me back to Costa Rica.  Between food and photos, I keep my fondest memories of travel!

Roasted Mango Habanero Salsa

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Erin Alderson

Recipe type: Appetizer

Serves: 1 cup

Ingredients

• 2 ripe mangoes
• ½ medium white onion
• 1 clove garlic
• 1 tablespoon white wine vinegar
• 1 tablespoon sunflower oil
• pinch salt
• Habaneros, fresh or dried- see note

Instructions

1. Pre-heat oven to 425˚. Peel and dice the mango into one inch cubes and mix with diced onions, minced garlic, salt, and sunflower oil. Place in a baking pan and let roast for 20-25 minutes- onions should be soft.
2. Combine roasted ingredients with the vinegar in a food processor and begin adding your habanero choice. Pulse until everything is well combined and you have the right level of habanero in your salsa.
3. If you want to use as more of a sauce, you can thin it out by adding a little more vinegar or water. You may want to use a blender for this option.

Notes

** When dealing with hot peppers, I really hate giving amounts because my hot may be pansy compared to you or my pansy may be too hot for you. So, instead I am giving you advice on what to do. When I have fresh habaneros from the farm during the summer, I will roast the pepper under the broiler, peel of the skin and de-seed (wearing gloves.) From there I will pulse a little at a time into the salsa until I reach the right amount of heat. However, for this time I used dried pepper flakes. I mixed 1 teaspoon of habanero flakes with 2 tablespoons of water and let sit for 30 minutes. Then, when I pulsed the salsa, I added a couple pepper flakes and a little of the water. Really the main objective is to add in small bits and always taste- the worst thing you could do is making something so hot you couldn’t handle it (unless you’re into that sort of thing.)

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