This recipe was based on one by Jill Lewis, first-place winner in the Special Variety category at the 2008 Austin Chronicle Hot Sauce Festival. Adding the mangoes after pureeing gives this salsa a chunky texture.
Adding the mangoes after pureeing gives this salsa a chunky texture.
makes ABOUT 5 CUPS
3 tbsp. canola oil
3 cloves garlic, unpeeled
3 tomatillos, husked and washed
3 tomatoes, cored
1 red bell pepper
1 yellow bell pepper
1 orange habanero chile
1 poblano chile
1⁄2 medium white onion
1⁄2 cup minced red onion
1⁄4 cup chopped cilantro leaves
1⁄4 cup fresh lime juice
1 large mango, peeled, pitted, and cut into 1⁄4" cubes
Kosher salt, to taste
Heat oven to broil; place a rack 6" from the heating element. Put the first 9 ingredients into a large bowl and toss. Transfer ingredients to a foil-lined baking sheet; broil, turning a few times, until blistered, 10–12 minutes. Transfer all but the peppers and chiles to a bowl; let cool. Continue broiling peppers and chiles until soft, 3–5 minutes. Let steam in a covered bowl for 15 minutes.
Peel garlic and stem, seed, and peel peppers and chiles; transfer all broiled vegetables to a food processor; process until finely chopped. Transfer salsa to a bowl and stir in red onions, cilantro, lime juice, and mangoes; season with salt.