Califonia Bountiful
Side Dish

Mango habañero salsa

Spice up chicken or fish tacos, taquitos and grilled salmon with this sweet-spicy salsa created by chef Peter Serantoni.

Chef Peter Serantoni
Cha Cha's Latin Kitchen, Brea

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1 to 2 mangoes
1/4 tsp. minced fresh habañero chile
3 tbsp. finely diced red bell pepper
2 tbsp. diced white onion
1 1/2 tbsp. finely diced fresh cilantro
2 tsp. fresh lime juice
1/2 tsp. kosher salt


Remove the skin and seed from mango(es) and discard. Puree enough fruit with a hand blender to provide 1/2 cup mango pulp and cut enough mango for another 1/2 cup diced. Using plastic gloves, remove the seeds from habañero and mince.

Place all ingredients in a bowl and let sit for 1 hour to allow flavors to meld. Taste and adjust seasoning as needed. If salsa is too thick, add a small amount of water. This salsa goes great with chicken taquitos or flautas, fish tacos and grilled salmon (see flautas recipe).

Serves 4

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