Pickled Mango and Habanero Relish

1. 1

   Wearing latex or rubber gloves, slice the stem off the habanero.

2. 2

   Slice open and, with a sharp knife, remove the membrane and seeds and discard.

3. 3

   Mince the habanero.

4. 4

   Place in a nonreactive saucepan with all the remaining ingredients and bring to a boil, stirring to dissolve the salt.

5. 5

   Decrease the heat and simmer, uncovered, for 5 minutes.

6. 6

   Pour the salsa into an airtight container and let cool to room temperature, then seal and refrigerate.

7. 7

   The relish is ready to eat right away and will keep in the refrigerator for up to 1 month.

8. 8

   For quick, fresh, salsa cruda, combine the habanero, 1 white onion (as opposed to yellow), and mango in a bowl with the juice of 1 lime.

9. 9

   Taste and adjust the salt as needed, then refrigerate for 1 hour to let the flavors develop.

10. 10

    This salsa tastes best within a day of being made.

* Per serving · 4 servings · Values may vary.

No additional tips available.