Habanero and Fruit Salsa

Plus: More Vegetable Recipes and Tips

1 cup


  • dried ancho chile (seeded)

  • ½ dried habanero chile (seeded)

  • 1 cup boiling water

  • ½ cup finely diced mango

  • ½ cup finely diced papaya

  • 1 tablespoon minced onion

  • 1 tablespoon finely diced tomato

  • 1 teaspoon finely chopped cilantro

  • 1 teaspoon finely chopped mint

  • ½ teaspoon minced garlic

  • 1 tablespoon sherry vinegar

  • ½ teaspoon fine sea salt


  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.

Serve With

Grilled Sea Bass with Lemon-Mint Dressing.

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