Mango-Banana Salsa

Name: Mango-Banana Salsa
Yield: makes 4 cups
Ingredients: 2 large ripe mangoes, cut into 1/4-inch dice (about 2 1/2 cups); 2 medium ripe bananas, cut into 1/4-inch dice (about 1 cup); 1 red habanero chile, seeded and minced; 1 sweet red bell pepper, cored, seeded, and cut into 1/8-inch dice; Leaves from 1 bunch cilantro, finely chopped; 1 small red onion, cut into 1/8-inch dice; 1 tablespoon fresh lime juice; Kosher salt

January 26, 2012

When you want a chile with distinctive flavor and a blast of heat for a salsa with Caribbean roots, the habanero is an obvious choice. It is native to the Caribbean basin, which includes the Yucatán region of Mexico. The flavor of habaneros has tropical overtones that perfectly complement fruit like mangoes and bananas. A little goes a long way—despite its diminutive size, it is the hottest of all chiles available in the United States and Mexico. This salsa makes a great condiment for pork, chicken, or fish.

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