Scotch Bonnet/Habanero/Mango Salsa Recipe

According to Merriam-Webster's Collegiate Dictionary, SALSA refers to "a spicy sauce of tomatoes, onions and hot peppers". Of course, it also refers to Latin American music and dance, but that's not what this post is about. My first experience with salsa goes way back to early childhood and Pace Picante Sauce. Suffice to say, "we've roasting your peppers (and tomatoes) come a long way baby"! Making your own salsa is really quite simple, the only potentially cumbersome part of the process is roasting your peppers (and tomatoes) and removing their skin. Although a little tricky the first time out (the tendency is to char or blacken the pepper too much), it won't take long before you master the technique. Dependent on what type of salsa you're making it's often a good idea to roast the majority of your ingredients (i.e. - peppers, tomatoes, garlic, corn, etc.) because roasting tends to concentrate the flavors and bring out a more hearty, yet natural smoky flavor. Next time you're in the mood to add zest to a meal, try this spicy but flavorful salsa:

3/4 pound yellow tomatoes
3 orange Habanero peppers
3 Scotch Bonnet peppers
1 Large Mango
1 yellow bell pepper
1/2 cup onion
2 cloves garlic
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt

Carefully oven-roast the yellow tomatoes being careful not to blacken them - then dice (diced sections should be as big as the end of your little finger). Finely chop the onion, mince the garlic, and dice the yellow bell (same size as tomatoes) - combine together and saute' for 3 to 5 minutes. Put in fridge to cool. Roast the Habanero and Scotch Bonnet peppers and remove skins. Combine peppers with lime juice, sugar and salt and puree'. Peel, pit and dice mangos (same size as tomatoes and bell pepper). Blend diced tomatoes, bell pepper and mango into puree' and serve.

This chunky, spicy salsa offers a very unique taste and is great on chips, chops or seafood. Enjoy!