ROASTED MANGO-HABANERO SALSA #appetizers #meals

Cooked habanero peppers and sauteed mango meet up to make a profoundly tasty salsa that is somewhat sweet. It presents incredible as a customary salsa, yet additionally as a fixing for fish.

You'll need to run out for some mangoes for this formula, my companions, yet this salsa is SO justified, despite all the trouble. It's thick and delicious and enormous on enhance. Whipping it together is simple and you'll cherish it.

This formula is likewise delightful with new mango, so on the off chance that you want to avoid the progression of cooking down the mango a piece, utilize new. Tell me which strategy you like. Likewise, don't hesitate to include extra habanero peppers. The formula calls for 2 habaneros, yet I frequently hurl in around 10 of them. It includes additional warmth and flavor, so by and by, don't hesitate to differ it up to gain proficiency with your inclination.

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Ingredients

• 3 medium sized tomatoes
• 2 habanero peppers (or more for hotter salsa - I used 10 habaneros)
• 1 red bell pepper
• 2 jalapeno peppers
• 1 medium sized mango peeled and chopped (choose a mango not overly soft)
• 3 tablespoons fresh chopped cilantro
• 1 teaspoon olive oil
• Salt to taste

Instructions

1. Preheat oven to broil.
2. Slice tomatoes in half and set them onto a lightly oiled baking sheet.
3. Remove stems from habaneros and jalapenos and slice in half lengthwise. Set them onto the baking sheet.
4. Stem and de-seed the bell peppers. Slice into quarters lengthwise and set on the baking sheet.
5. Broil not too close to the heat source for 15 minutes.
6. Heat a sauté pan to medium heat. Add olive oil and mango.
7. Remove habaneros and continue to broil tomatoes another 5-10 minutes or until skins have greatly loosened.
8. Remove from heat and allow to cool.
9. While the other ingredients are broiling, sauté the mango in a bit of oil for about 6-8 minutes or until mango starts to brown slightly.
10. Transfer to a food processor.
11. Peal skins from tomatoes, jalapenos and bell peppers and add to a food processor.
12. Add habaneros, cilantro and salt to taste. Process until smooth.
13. Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle. Or you can enjoy the salsa right away.

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