Spicy Mango Salsa
A tangy salsa with mango sweetness that isn’t overpowered by the onion and red pepper, which are quickly seared over high heat to mellow their flavor and texture. The salsa goes great with grilled chicken, steaks, full-flavored fish like salmon, tuna, swordfish or just with chips.
- 1/4 cup canola oil
- 1/2 medium red onion, finely diced (about 1/2 cup)
- 1 medium red bell pepper, cut into 1/4-inch dice (about 1-1/4 cups)
- Kosher salt
- 2 mangos (about 1-1/2 lbs.), pitted and cut into 1/2-inch dice (about 2 cups)
- 1/4 cup chopped fresh cilantro
- 1 habanero (or 1 to 2 jalapeños), stemmed, seeded, and very finely diced (about 1 Tbs.)
- 2 Tbs. fresh lime juice
- Heat the oil in a medium (10-inch) skillet over medium-high heat until shimmering. Add the onion and red pepper; sprinkle with 1 tsp. salt, and cook, stirring, until the vegetables just start to brown and soften a bit, 2 to 3 minutes.
- Transfer to a large plate to cool. Once cool, transfer to a medium bowl and toss with the mangos, cilantro, habanero, and 1 Tbs. lime juice.
- Season the salsa with the remaining Tbs. of lime juice and salt if needed, and serve.