Ingredients:
1 tablespoon Vegetable Oil
4 Ataulfo Mangos peeled and diced
1/4 cup Onion chopped
1 Dried Habanero Chile
1/4 cup Lemon Juice
1/4 cup Ketchup
3 tablespoons Sugar, Salt and Pepper
Preparation
Heat oil in a small saucepan, add mangos, onions, and habanero chile. Cook until onions are soft and translucent. Add lemon juice, ketchup, and sugar, stirring till mixture comes to a boil. Reduce heat and simmer for 30 minutes. Remove from heat, let cool. Blend in blender till smooth consistency. Season with salt and pepper.
Monday, February 18, 2008
Fresh Habanero Salsa
Ingredients
1 1/2 pounds Organic Tomatoes
1 1/2 tablespoons Vegetable Oil
1 small White Onion thinly sliced
1 Habanero Chile halved
Salt to taste
Preparation
Roast tomatoes under broiler until blackened. Cool then peel, collecting all the juices with the tomatoes. Coarsely puree tomatoes and juices. In medium saucepan heat oil, add onion and fry until deep golden, about 8 minutes. Add the tomatoes and chile halves and simmer 15 minutes, stirring often until reduced but not dry. Taste and season with salt. Use sauce with tamales, fish dishes or to add spice to any Latin dish. Covered and refrigerated, the sauce will keep for several days. It also freezes well. Other chiles to use are jalapeno or serranos (3-5).
1 1/2 pounds Organic Tomatoes
1 1/2 tablespoons Vegetable Oil
1 small White Onion thinly sliced
1 Habanero Chile halved
Salt to taste
Preparation
Roast tomatoes under broiler until blackened. Cool then peel, collecting all the juices with the tomatoes. Coarsely puree tomatoes and juices. In medium saucepan heat oil, add onion and fry until deep golden, about 8 minutes. Add the tomatoes and chile halves and simmer 15 minutes, stirring often until reduced but not dry. Taste and season with salt. Use sauce with tamales, fish dishes or to add spice to any Latin dish. Covered and refrigerated, the sauce will keep for several days. It also freezes well. Other chiles to use are jalapeno or serranos (3-5).
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