SERVINGS: 2
PREP TIME: 20 minutes
Recipe Categories: Salsa
INGREDIENTS
- 1 tablespoon canola oil
- 1 small white onion, chopped
- 3 cloves garlic, chopped
- 2 cups fresh mango, diced
- 1 cup Roma tomatoes, chopped
- 1 to 2 habanero peppers, seeded and chopped
- 2 tablespoons lemon juice
- 1 1/2 teaspoons honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/3 cup fresh cilantro, chopped
INSTRUCTIONS
In a medium saucepan, heat the oil over medium heat. Add the onions and garlic and sauté until onions are soft and translucent, about 8 minutes. Add the mangos, tomatoes, habanero (1 habanero for mild heat or 2 for high heat), lemon juice, honey, salt and chili powder. Bring to a boil, then reduce heat to a low simmer. Simmer for 10 minutes. Remove from heat and allow to cool. Pour into a blender and pulse until the mixture is blended yet still has texture. Stir in the cilantro and serve. Cover and refrigerate any leftovers.
NUTRITION
Nutritional analysis per serving (1/2 cup salsa): Calories 134; Protein 2 g; Carbohydrates 25 g; Fat 4 g; 27% Calories from Fat; Cholesterol 0 mg; Sodium 168 mg; Potassium 372 mg; Fiber 3 g
SERVING SUGGESTIONS
Serve with chips, tacos, fish, chicken and grilled vegetables.
Russell M. Czinder –
3 stars “it’s ok.” i do love the heat, but inedible with chips, because it’s way too sweet. looking for SALSA, not dessert. it may be edible if you omit honey, swap tomato & mango (2 C tomato, 1 C mango) would still have light sweetness & flavor of mango… as is, this might be great over vanilla ice cream?