Ingredients
Units
Scale
2 ripe mangos, finely diced
1 cup tomatoes, finely diced
1 habanero pepper, deseeded and finely chopped
1 lime, juiced
1/2 cup fresh cilantro, finely chopped
1/2 small white onion, finely diced
3 cloves garlic, smashed and finely chopped
kosher salt and pepper, to taste
Instructions
- Prepare your fruits and veggies by washing them and removing any skins and stems.
- Cut mango in half, remove the pit, and then finely dice into cubes of about ¼ inch. Place the diced mango into a large mixing bowl.
- Dice your tomatoes, onion, and garlic and place into the mixing bowl.
- Cut lime in half, juice it, and add fresh lime juice to a large mixing bowl. Mix gently.
- Finely chop your cilantro, add it to the bowl and mix gently.
- Finely chop your deseeded habanero into tiny pieces. Slowly add small amounts of the pepper to your salsa and taste test for heat level. (Wear gloves when handling habaneros to prevent any burning sensations.)
- Add salt and pepper to taste. I recommend using about one teaspoon of salt to start. Mix salsa gently.
- Enjoy! This salsa will last for at least a week if you keep it in an airtight container.