Habanero and Fruit Salsa

  • Servings: MAKES 1 CUP
KEY: Summer, American, Southwestern/Tex-Mex, Dips & Spreads, Sauces & Condiments, Basic/Easy, Fast, Healthy, No-Cook, Vegetarian

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  • 1/3 dried ancho chile, seeded
  • 1/2 dried habanero chile, seeded
  • 1 cup boiling water
  • 1/2 cup finely diced mango
  • 1/2 cup finely diced papaya
  • 1 tablespoon minced onion
  • 1 tablespoon finely diced tomato
  • 1 teaspoon finely chopped cilantro
  • 1 teaspoon finely chopped mint
  • 1/2 teaspoon minced garlic
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon fine sea salt

How to make this recipe

  1. In a bowl, soak the ancho and habanero in the hot water until softened, about 20 minutes. Drain the chiles; pat dry. Mince the chiles and transfer to a bowl. Stir in the mango, papaya, onion, tomato, cilantro, mint, garlic, vinegar and salt.


One Tablespoon Calories 6 kcal, Total Fat 0 gm, Saturated Fat 0 gm.

Contributed By Published January 2000

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