Mango Habanero Salsa

Mango Habanero Salsa

Ingredients:
3 tablespoons canola oil
3 cloves garlic, unpeeled
3 tomatillos, husked and washed
3 tomatoes, cored
1 red bell pepper
1 yellow bell pepper
1 orange habanero chili
1 medium red onion, finely chopped

Directions:
1⁄ cup chopped cilantro leaves
4
1⁄ cup fresh lime juice
4
1 large mango, peeled, pitted, and cut into 1⁄" cubes
4
Kosher salt, to taste
1. Set oven to broil. Place a rack 6" from the heat source. Put the oil, garlic,
tomatillos, tomatoes, bell peppers, chili, and onion in a large bowl and toss.
2. Transfer the ingredients to a foil-lined baking sheet. Broil them, turning a few times,
until they are charred and blistered, about 10 minutes.
3. Transfer all but the peppers and chilies to a bowl; let cool. Continue broiling the
peppers and chilies until soft, 3–5 minutes longer. Remove chilies from oven and let
them steam in a covered bowl for a few minutes.
4. Peel the garlic. Stem, seed, and peel peppers and chili. Transfer all the roasted
vegetables to a blender or food processor. Process until finely chopped.
5. Transfer the salsa to a bowl and stir in red onion, cilantro, lime juice, and mango.
Season with salt.
Mango Citrus Salsa
Salsa has a variety of uses, and this recipe adds color and variety to your
usual chips and dip or Mexican dishes.
Yields 2 cups