2/8/2024 0 Comments Mango habanero salsa recipe![]() Option 2 is probably my most favorite way to enjoy the spicy salsa and it’s mostly because it’s just such a simple way to add big flavor to any basic meal. It’s on almost every restaurant menu in the summer for good reason!Īnd, it’s probably why this mango shrimp recipe is one of the most popular ones on this site. The combination of a mango salsa and fish never gets old. I particularly love it with a flaky white fish for summer like cod or halibut. It goes amazingly well with chicken, pork, steak and seafood. Option 2: use the salsa as a topping for any protein of your choosing. Option 1: serve with your favorite crackers or tortilla chips and dig into the bright, spicy and refreshing flavors as an appetizer. The best part about a chunky salsa is there are multiple ways to enjoy it. Ok, now for the good part – eating this salsa! You’ll likely want to dice it a bit smaller that what the store does but at least the headache of removing it from the pit and skin is done for you.ĭid you know dogs can eat mango too? So feel free to share a chunk or two with your pup while preparing this salsa! HOW TO SERVE MANGO HABANERO SALSA Sure, it costs more but it is quite a nice convenience. If you find cutting mango to be a royal PIA (which I totally get, although you can check out the easy method I use in my lobster mango avocado salad recipe video), just buy the pre-cut mango in the store. The sweetness of a ripe mango makes this salsa taste best but an overly ripe mango will be too mushy and not hold up well when diced. The mango should be ripe but not overly ripe for this salsa. I used the smaller more kidney shaped ataulfo mango here but regular mangos are also fine. WHAT KIND OF MANGO SHOULD I USE?Īs the star of the show, the mango is an important ingredient in this salsa.Īny type of mango will work. I think it all comes down to the flavor profile and while I’ve used jalapeños in many salsas before (like this honey lime Sablefish with jalapeño corn salsa), I do now prefer habaneros, especially when paired with sweet fruit like the mango here or pineapple. Weirdly, I find the spice level of habaneros much more tolerable than jalapeños at times despite the drastic difference on the Scoville scale. That’s why you’ll often see habaneros used in hot sauces that also have tropical fruits in them and why they go so well in this mango salsa. ![]() That said, they have a totally different flavor than jalapeños with more of a “sweet” heat. HOW SPICY ARE HABAERNOS?Īccording to the Scoville heat scale, habaneros are quite a bit spicier than jalapeños. ![]() Mix all the ingredients together until well combined. Squeeze the fresh lime juice on top, drizzle the olive oil into the bowl and season with salt and pepper to taste. ![]() Once all the ingredients are prepped, add them to a large bowl. The habanero specifically should be a very fine dice as you want its heat dispersed well throughout the salsa, trust me on that one. The mango should be diced big enough to have to be chewed but small enough where a few pieces can fit on a cracker or chip.Įverything else should be a fine dice as they play a supporting role in the salsa. To make the salsa, dice and mince all the ingredients.Īs this is the only prep work of the whole recipe, give it some care. I’ve always preferred chunky salsa to the drippy kind (it just runs off the chip!) and that’s what this is. It’s a chunky style salsa that doesn’t require you to blend or process anything and can easily be scooped up by a chip. There’s no roasting or cooking whatsoever involved in this recipe. ![]()
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