Snacks · CRESPO KITCHEN

Cooked mango habanero salsa

Mango and tomato simmered with habanero into a textured salsa.

40 min approx.Fresh mango

Dish photograph: Cooked mango habanero salsa. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

1 tablespoon canola oil
1 small white onion, chopped
3 garlic cloves, chopped
2 cups diced mango
1 cup chopped Roma tomato
1–2 habanero peppers, seeded and chopped
2 tablespoons lemon juice
1½ teaspoons honey
¼ teaspoon sea salt
¼ teaspoon chili powder
⅓ cup chopped cilantro

Method

Soften the onion and garlic in the oil over medium heat for about 8 minutes.
Add mango, tomato, habanero, lemon juice, honey, salt and chili powder. Bring to a boil, then simmer for 10 minutes.
Let cool before pulsing briefly in a blender; keep the salsa slightly chunky. Stir in cilantro and refrigerate until serving.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board