In honor of the Mexican guests, Massimo had created
a fresh habanero salsa that was extremely tasty, and extremely hot as well.
Not exact matches
I tried freezing the juice as well as the pulp, and both were fine when defrosted; so this year I'm going to juice my
habaneros and freeze the juice in ice cube trays, and use it in
fresh salsas, uncooked hot sauces, and in drinks.
For the
salsa: 1/3 cup cubed mango 1 medium yellow tomato, chopped 1/4 cup chopped red onion 2 tablespoons chopped cilantro leaves 2 teaspoons white vinegar 2 teaspoons
fresh lime juice 2 teaspoons water 1/2 teaspoon vegetable oil 1/4 — 1/2
habanero pepper, seeded
Hot, spicy, and sweet - this mango
salsa made with
fresh cilantro and
habanero peppers is great with fish or chops, or just with chips.