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Scotch Bonnet, Habanero, and Mango Salsa Recipe

According to Merriam-Webster’s Collegiate Dictionary, SALSA refers to “a spicy sauce of tomatoes, onions and hot peppers”. Of course, it also refers to Latin American music and dance, but that’s far from my area of expertise so I’ll stick with what I know.

My first experience with salsa goes way back to early childhood and Pace Picante Sauce which from my recollection was virtually the only salsa that was readily available in grocery stores. Suffice to say, since then, “we’ve come a long way baby!” Whether shopping for salsa in your hometown market or online, there are now literally hundreds, perhaps thousands, of salsas to choose from. However, the next time you feel a creative flare in the culinary department and have a little extra time on your hands, whipping up a batch of your own homemade salsa can be a great deal of fun.

Making your own salsa is really quite simple, the only potentially cumbersome part of the process is roasting your peppers and removing their skin. This can be a little tricky the first time out because the tendency is to char or blacken the pepper too much, but don’t get discouraged, it won’t take long before you master the technique. Dependent on what type of salsa you’re making it’s often a good idea to roast the majority of your ingredients (i.e. – peppers, tomatoes, garlic, corn, etc.) because roasting tends to concentrate the flavors and bring out a more hearty, yet natural smoky flavor. Next time you’re in the mood to add zest to a meal, try this very spicy yet flavorful salsa:

3/4 pound yellow tomatoes

3 orange Habanero peppers

3 Scotch Bonnet peppers

1 Large Mango

1 yellow bell pepper

1/2 cup onion

2 cloves garlic

1 tablespoon lime juice

1/2 teaspoon sugar

1/2 teaspoon salt

Carefully oven-roast the yellow tomatoes being careful not to blacken them – then dice (diced sections should be as big as the end of your little finger). Finely chop the onion, mince the garlic, and dice the yellow bell (same size as tomatoes) – combine together and saute’ for 3 to 5 minutes. Put in fridge to cool. Roast the Habanero and Scotch Bonnet peppers and remove skins. Combine peppers with lime juice, sugar and salt and puree’. Peel, pit and dice mangos (same size as tomatoes and bell pepper). Blend diced tomatoes, bell pepper and mango into puree’ and serve.

This chunky, spicy salsa offers a very unique taste and is great on chips, chops or seafood. Enjoy!

The Author:

If you’re interested in shopping for salsas, hot sauces, and other fiery food products online please visit my website at http://www.hotsaucesfromatoz.com.

Article Source: http://EzineArticles.com



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