Hydroponically Grown Habanero Mango Salsa Recipe
Bring some tropical heat to your table with this spicy and sweet salsa! The fiery kick of the hydroponically grown habanero peppers balances perfectly with the sweet, ripe mango. This salsa is perfect for dipping, spooning over grilled chicken, or even as a vibrant taco topping.
Ingredients:
- Hydroponically Grown Habanero Peppers: 2 (or adjust to your heat preference)
- Mango: 1 large, ripe, and diced
- Red Onion: 1/4 cup, finely chopped
- Cilantro: 1/4 cup, freshly chopped
- Lime: 1, juiced
- Garlic: 1 clove, minced
- Salt: To taste
- Optional: A dash of ground cumin for depth
Instructions:
- Safety First: When handling habanero peppers, wear gloves to avoid any burning sensations on your skin. Also, be very cautious to avoid touching your eyes.
- Prepping the Habaneros: Remove the seeds from the hydroponically grown habanero peppers (unless you want maximum heat). Finely dice the peppers.
- Combining Ingredients: In a medium mixing bowl, combine the diced mango, finely chopped red onion, minced garlic, and diced habanero peppers.
- Seasoning: Pour in the freshly squeezed lime juice and mix. Add salt to taste, and if you’re using ground cumin, sprinkle it in now. Give everything a thorough stir.
- Herb Addition: Fold in the freshly chopped cilantro.
- Chilling: Allow the salsa to sit in the refrigerator for at least 30 minutes to meld the flavors together. This will make the heat of the habanero distribute well and meld with the sweetness of the mango.
- Serving: Serve chilled with tortilla chips, over grilled meats, or as a vibrant addition to tacos or salads.
Tip: The beauty of this salsa lies in its versatility. Feel free to add diced bell peppers, corn, or even some diced pineapple for an extra layer of tropical sweetness. Always adjust the amount of habanero depending on your heat tolerance.
