Tejas Grill and Cantina Mango-Habanero Salsa
Yield: 3-1/2 cups
2 ripe mangoes
2 to 3 fresh habanero peppers (see note)
1 red bell pepper, diced
1/2 medium red onion, minced
4 tomatillos
1/4 cup honey (see note)
2 tablespoons rice wine vinegar or cider vinegar
1/4 cup hot sauce (Tejas uses Frank’s Red Hot brand)
1 1/2 teaspoons salt or to taste
3/4 teaspoon ground black pepper or to taste
Cut mango fruit from pit; scoop fruit from peel and dice. Place in a large
bowl. Mince peppers and onion; add to bowl. Discard papery outer leaves from tomatillos; rinse tomatillos, dice and add to bowl. Add honey, vinegar, hot sauce, salt and black pepper; toss to mix well.
Serve with tortilla chips or as a garnish for grilled fish. Salsa may also
be used as a marinade or sauce for grilled chicken.