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!
- 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
- 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.
- 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.
- 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.