Go Back Email Link
Print Recipe

Mango Habanero Salsa

This is a wonderful salsa or sauce or marinade. Use with caution.
Prep Time20 minutes
Cook Time3 minutes
Cooling Time1 hour
Servings: 2 cups

Ingredients

The Brine

  • 20 grams honey (1 tablespoon)
  • 120 grams apple cider vinegar (½ cup)
  • 160 grams dry sherry (⅔ cup)

The Salsa

  • 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 (20g), vinegar (120g), sherry (160g) and a dash of 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 saucepan and add about ⅓ to ½ of the hot brine and stir to combine. Taste, adjust seasonings, and evaluate the consistency. If you want it thinner -- as in pourable from a bottle -- add more brine. For a thicker, dip-like salsa, may want to stop.
  • Allow the sauce to cool completely before bottling or refrigerating.
  • Serve with chips or spread on meat before grilling.
  • Put the toilet paper in the freezer.

Notes

Someone should try this with pluots.
I recently did this with 2 large, and 2 medium mangoes.  I figured it was roughly triple the original recipe by mango, so I did 3x of everything else.  Once I had the mango/garlic/onion/ginger/pepper puree done, I drizzled in the vinegar/honey/sherry mixture until the consistency looked right then adjusted the seasoning.
I then left it on low heat to reduce a bit.
I then canned it in 1/2-cup (4oz) jars.  I got 12 of them plus one 8oz jar, and a little extra.  So I guess I could've probably got 14-15 4oz jars or 7-8 half-pint jars.
Just did this again and doubled most -- 2 mangoes, 3 peppers, etc. -- and got 5 half-pint canning jars out of it.