Recipe by CookingSpice
"Sweet, tangy, and definitely lots of heat! A great salsa to eat with flaxseed tortilla chips or your favorite chip."
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mango - peeled, seeded, and cubed
sweet onion, cut into 1/2-inch slices
vegetable oil, or more as needed
fresh cilantro, or to taste
ground black pepper to taste
ground cumin, or to taste
Spicy, flavorful, and delicious salsa! I made this for a potluck, and everyone loved it.
This is more savory and oniony than I was hoping for. I could barely taste the mango and ended up adding peaches to give it a balance of hot to sweet. For my taste, this isn't working.
Made this for a salsa competition at work, and coworkers devoured it! It was gone.
The heat comes on slowly and you can really taste the mango when you first put it into your mouth. NOTES: 1) The recipe ingredients call for vegetable oil, but you really need olive oil (see the directions); 2) I did not add as much salt as the recipe calls for. I adjusted this recipe for 30 servings, which called for 2 tablespoons and 2 teaspoons of salt! I added barely 2 tablespoons of salt, and that was perfect.
I made this salsa but instead of a habanero I used a homegrown Trinidad Scorpion Butch-T pepper. Given the spicyness of this pepper I doubled everything else. I was delicious! Next time I will reduce the salt because it was a tad salty for me!
* Percent Daily Values are based on a 2,000 calorie diet.
Mango Habanero Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 32
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