PICKLED MANGO AND HABANERO RELISH
Steps:
- Wearing latex or rubber gloves, slice the stem off the habanero. Slice open and, with a sharp knife, remove the membrane and seeds and discard. Mince the habanero. Place in a nonreactive saucepan with all the remaining ingredients and bring to a boil, stirring to dissolve the salt. Decrease the heat and simmer, uncovered, for 5 minutes.
- Pour the salsa into an airtight container and let cool to room temperature, then seal and refrigerate. The relish is ready to eat right away and will keep in the refrigerator for up to 1 month.
- VARIATION: Mango and Habanero Salsa Cruda
- 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. Taste and adjust the salt as needed, then refrigerate for 1 hour to let the flavors develop. This salsa tastes best within a day of being made.
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