Jeff James wrote: > > Howdy - > > Got a Salsa competition next week at work. Don't have a favorite recipe > right now, but have an abundance of Habs and some Super Chilis sitting > around. I've always loved thick salsas made with Habs, and was wondering if > anybody had a recommendation. > > tia, > > - JJ I got a great recipe for Mango Tomatillo Salsa from Dave DeWitt and Nancy Gerlach's book, "The Pepper Pantry: Habanero". It's great with tortilla chips but it is fantastic with grilled fish. Here it is: 1 habanero chile(I think it's better with 2 or 3 habs), seeds removed, minced. 1 large mango, or 2 smaller ones, finely diced. 6 tomatillos, husks removed, finely diced. 3 tablespoons finely chopped green onions, including the green tops. 1 clove garlic, minced. 1/4 cup chopped fresh cilantro. 2 tablespoons olive oil(I use extra virgin). Juice of 1 lime. Combine all ingredients in a nonreactive bowl and refrigerate for an hour or more before serving. The lime should help to keep this fresh in the refrigerator for several days, but I really don't know exactly how long it will keep. The batches I've made usually get devoured within a couple of days. I'd like to find out if there is something I could add to this so it would keep in the refrigerator long enough so I'll have some for when mangos are out of season. Well, I hope you like it.