Mango Habanero Salsa...what should I put in it?
- Thread starter Mark Wein
- Start date
Help!I'maRock!
Mediocringly Derivative
tomato
onion
maybe some non-hot green or red peppers
lime
garlic
maybe some cilantro
onion
maybe some non-hot green or red peppers
lime
garlic
maybe some cilantro
FenderPusher
Beardcore Apologist
Mango Habanero Salsa
Ingredients
* 2 cups cubed peeled mango
* ¾ cup chopped onion
* ¼ cup white vinegar
* ¼ cup water
* ¼ cup fresh lime juice
* 1 Tbl Olive Oil
* ¼ tsp. Salt, Kosher
* 3 Yellow tomatoes, chopped
* ½ to 3 Habanero chilies, seeded
Directions
Place all of the ingredients in a food processor, or blender. Process until almost smooth.
Cover and chill for 2 hours. The flavors of this salsa will ripen with tremendous benefit from an overnight wait to allow the flavors to blend.
Note: You can use red tomatoes in place of yellow.
Makes about 4 cups.
Ingredients
* 2 cups cubed peeled mango
* ¾ cup chopped onion
* ¼ cup white vinegar
* ¼ cup water
* ¼ cup fresh lime juice
* 1 Tbl Olive Oil
* ¼ tsp. Salt, Kosher
* 3 Yellow tomatoes, chopped
* ½ to 3 Habanero chilies, seeded
Directions
Place all of the ingredients in a food processor, or blender. Process until almost smooth.
Cover and chill for 2 hours. The flavors of this salsa will ripen with tremendous benefit from an overnight wait to allow the flavors to blend.
Note: You can use red tomatoes in place of yellow.
Makes about 4 cups.
Denverdave
Resident Ragamuffin
Definitely some tomatoes...maybe a little grated fresh ginger....
parrotheada1a
Resident Pitmaster
Fresh carrot juice/ raw carrot puree. i asked my local hot sauce guy why so many hab recipes use fresh carrot. He gave me a few reasons. First is that it adds to the fruity flavor of the habs and makes it pop out. Second is that carrot puree has lots of natural fiber that doesn't break down much except under extremely long storage (3+ years). So it adds bulk & thickness to sauces without using other fillers that break down comparatively quickly.
parrotheada1a
Resident Pitmaster
Gotta be fresh though, and unpasteurized. From what I've read, a pound of carrots will yield about a cup of juice.
