Mango-Habanero Salsa

recipe
"This salsa has a complex aroma, but it remains light and tropical, with a fruity taste and lots of heat. It's excellent with fish and chicken dishes, and benefits from an overnight wait to allow the flavors to mix. Those not accustomed to really spicy food may wish to start with just one--or even a half--habanero pepper, although it's essential to the flavor of the salsa." --CL Reader
5

Outstanding

Yield:

4 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 35
Caloriesfromfat 28 %
Fat 1.1 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.5 g
Protein 0.6 g
Carbohydrate 6.9 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 41 mg
Calcium 6 mg

Ingredients

2 cups cubed peeled mango
3/4 cup chopped onion
1/4 cup white vinegar
1/4 cup water
1/4 cup fresh lime juice
1 tablespoon vegetable oil
1/4 teaspoon salt
3 yellow tomatoes, chopped (about 1 1/2 pounds)
1/2 to 3 habanero peppers, seeded

Preparation

Place all ingredients in a food processor; process until almost smooth. Cover and chill 2 hours.

Note:

May 2001
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