Mango-Habanero Salsa

"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

Yield: 4 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 35
  • Calories from fat: 28%
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.6g
  • Carbohydrate: 6.9g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 41mg
  • Calcium: 6mg

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

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