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Salsa Fantastico Makes ~1 pint
• 1 habanero • 1 jalapeno • 3 cloves of garlic • A 14.5oz can of fire roasted diced tomatoes (Hunts) Or • 3 ripe medium size tomatoes • 1/2 tsp salt • 1 tbsp freshly squeezed lime juice • 1/4 cup roughly chopped cilantro • 1/4 cup white onion, diced and rinsed under cold water • 1 mango (optional)
Roast peppers and garlic cloves with skin on in a dry pan. Continue flipping occasionally until lightly blackened on all sides. Remove the stems from the peppers and skins from the garlic. Roughly chop and place in a food processor. Pulse the processor a few times.
If you are using ripe tomatoes, cut then in half and put them in a pan cut side down for 5 min under med-high heat. Flip over and continue roasting until soft. Scrape the tomatoes from the pan into the food processor.
If you are using the canned tomatoes, empty the entire can in the food processor. Add the cilantro, salt and lime juice. Blend in the food processor until the chunks are no longer visible.
Optional: Add 1/2 to 1 diced mango (depending on how much mango flavor you like) to the food processor.
Empty the contents of the food processor into a bowl, add the onions, mix then chill for 1-2 hours.
