• Roma tomatoes 750g
• Mangoes 301g
• Yellow onion 101g
• Red onion 102g
• White ghosts 23g
• Yellow scotch bonnets 37g
• Garlic 22g
• Limes 1 Juiced
• Salt 3/4 tbs
• Water 1 Cups
Roast the tomatoes on high at 430* for 30 minutes, then broil for 5 minutes until they start to char and blister. Meanwhile, saute the onions and peppers in olive oil, adding the garlic once they start to char. Once the garlic starts to brown, add all ingredients into a food processor and puree on high for three minutes.Remove, refrigerate.
Notes:
• I'm back from a brief hiatus! Life has been nuts and I've had a backlog of things to consume. Things still suck but I should have more recipes moving forward in the near future. Thanks to everyone still viewing spicyhands, I'll have some new things coming at you very soon
• 6/10 heat, was on the fence on adding the bonnets but I think it added a nice depth of flavor. Some earthy-ness to counter the citra sweetness
• Very chunky! Heavy garlic just like I planned it, balances nicely against the fruit
• This was going to be a pineapple salsa but I'm glad I grabbed the mango
• A little bit salty. 1/2 tbs would be too little, 3/4 was too much. Aim for 5/8 next time
• I wanted all raw red onion, but settle for a mix of fried red and yellow. The fruit balances the sugar ratio nicely so no need to bring it out in a frying pan really.
• Maybe should have caramelized the mangoes first, still pretty sweet
• Result is a little too sweet and sugared, especially with the salt from a corn chip. Still really good though
• Recipe with no thought grabbing stuff from the grocery store. Still pretty good
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