Mango Habanero and Red Chile Salsas
4.7(26 ratings)Two salsas, two moods. The orange one leans fruity and fiery, built on ripe mango, orange pepper and a sliver of habanero. The red one is savory, thickened with soaked sun-dried tomatoes and a dried ancho chile softened in water. Set them out with halved avocados and lime wedges and let people go back and forth between sweet heat and smoky depth.
- Hands-on
- 25 min
- Soak
- 30 min
- Total
- 55 min
- Serves
- 6
- Level
- Moderate
Method
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Step 1: Cover the ancho chile and sun-dried tomatoes with warm water and soak for 30 minutes until pliable, then drain well.
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Step 2: Pulse mango, orange pepper, habanero, half the lime juice and half the salt in a food processor to a slightly chunky orange salsa.
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Step 3: Rinse the processor, then pulse fresh tomatoes, soaked tomatoes, ancho, garlic, onion and the remaining lime and salt until thick and red.
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Step 4: Spoon each salsa into its own bowl and serve alongside the halved avocados and limes for squeezing.
Same technique, different aisle
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