Mango Habanero Salsa
Posted On 19 May 2020
This can be made with one mango or six apricots. Frankly, mangoes are a pain in the ass but dealing with one of those is better than dealing with six apricots. Just saying.
You can also make this hot (one pepper) or deadly (ten). Your funeral.
Mango Habanero Salsa
This is a wonderful salsa or sauce or marinade. Use with caution.
Ingredients
- 1 tablespoon honey
- ½ cup apple cider vinegar
- ⅔ cup dry sherry
- 1 mango, peeled, pitted, and diced (or 6 apricots, peeled and diced)
- 1 medium red onion, diced
- 5+ garlic cloves, chopped (yes, Bruce, they're peeled)
- 1-10 habanero peppers, de-stemmed and deseeded
- 2 tablespoons grated ginger
- ½ teaspoon turmeric
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Kosher salt to taste
Instructions
- In a saucepan, combine the honey, vinegar, sherry and salt. Bring to a boil. Let boil for 2-3 minutes. Cool slightly.
- Combine the apricots/mango, onion, garlic, peppers, ginger, turmeric, cumin, and coriander in a blender or food processor and puree until smooth.
- Transfer the puree to a bowl and add the hot vinegar mixture and stir to combine.
- Allow the sauce to cool completely before bottling or refrigerating.
- Service with chips or spread on meat before grilling.
- Put the toilet paper in the freezer.
Notes
Someone should try this with pluots.