The addition of diced mangoes to a puree of roasted chiles delivers heat-defying bursts of sweetness to this deliciously spicy salsa. Penny De Los Santos

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.

Yield: 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
  • 12 medium white onion
  • 12 cup minced red onion
  • 14 cup chopped cilantro leaves
  • 14 cup fresh lime juice
  • 1 large mango, peeled, pitted, and cut into 1⁄4″ cubes
  • Kosher salt, to taste


  1. 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.
  2. 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.