October 18, 2009

Mango Habanero Salsa

Mango Habanero SalsaWhile creating my recipe for El Fuego Del Diablo, I started toying with ideas for fruit salsas. I wanted something that could be eaten with chips like a regular salsa, used as a garnish for fish or other meats, or served as part of a dessert.

I love mangos and I love habaneros, so that seemed like a good place to start. This recipe is a little sweet, has a little heat, and goes great with any Mexican food.


  • 1 cup diced mango
  • 3/4 cup diced pineapple
  • 1/4 cup diced red onion
  • 1/2 bunch cilantro
  • 2 finely diced habaneros
  • 1 lime

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El Fuego Del Diablo

el fuego del diabloMan cannot live on technology and politics alone. Occasonally, you gotta eat. You might as well eat well. Real men do cook, but they don’t cook like wussies. Thus begins my series of posts on my favorite recipes. Most of these I made up myself, or bastardized from the work of others, with my own special twists.

First up: SALSA!!!! Specifically, my own 4 pepper, fire roasted, burn your face off, devil’s fire salsa. This stuff is HOT but it has a great flavor to match the heat. It is addictive too. If you are a chili-head, you must try this. The key to this salsa is the BBQ. I fire roast everything. This gives it a great smoky flavor, caramelizes some of the sugars in the peppers to add sweetness, and really intensifies the flavors of all the ingredients.


  • 5 – Green jalepeno peppers
  • 5 – Red jalepeno peppers
  • 5 – Serano peppers
  • 5 – Habanero peppers
  • 6 – Large Roma tomatoes
  • 2 – Bunches of green onions
  • 2 – Limes
  • 1 – Garlic clove
  • 1 – Bunch cilantro
  • Salt and coarse black pepper to taste

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