This is my Mother's recipe for Mango Salsa. We can count on a jar of it every summer. We eat it with grilled meat of any kind, spread in a sandwich or even as a dip for good bread. You really only need a vehicle to get it to your mouth. A spoon would work just fine. It is the perfect blend of hot, sweet, smokey and savory. She would have submitted the recipe herself if it could have been mailed in a handwritten note on paper as thick as cream. If you pick this one, she gets all the credit. Thanks Mom! —ourlastsupper
Ripe mangos, peeled and pitted
Whole habanero peppers, stems removed
Cloves garlic, peeled
Drizzle of Olive oil
Bunch cilantro, stems removed
Salt and pepper
In This Recipe
Combine onions garlic and habanero peppers in a small cast iron skillet or enamel pan . Sprinkle with Olive oil. Roast in a 475 degree oven until vegetables are charred, about 25 minutes.
Place roasted vegetables in a large sauce pan with peeled and pitted mango. Add vinegar, salt and pepper.
Cook on stove top for 30 minutes. Cool slightly. Process in food processor until chunky smooth. Blend in cilantro.
Put in small jars, refrigerate. Serve cold with chicken, pork, steak.