
Mango and Scotch Bonnet Salsa
2 large ripe mangos, peeled and diced*
½ cup red onion, chopped
¾ scotch bonnet** pepper, seeded and finely chopped
½ Fresno chili, seeded and finely chopped
¼ cup cilantro, chopped
juice of one small lime (about 1 oz juice)
pinch of salt
I find it easier to get the peppers at the right size by using a small food processor, but everything else gets chopped by hand. Mix all ingredients in a bowl—chill if desired, but the flavor is better at room temperature.
*A tip from Beta Wife: For a super easy way to peel & dice a mango, slice the unpeeled mango in half lengthwise, just skimming the pit. Then with each half still in its skin, cut the mango into cubes; cut through the fruit, but stop just short of the peel. Turn the mango inside out, and gently cut the flesh from the peel.

**The scotch bonnet is pretty damn hot—it’s related to the habanero, but has more flavor than heat.
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