Mango Tomatillo Salsa

Chef Sean #2's Note:

This quick and easy recipe combines tropical and Mexican ingredients to produce a fresh, crisp salsa that is a great addition to lighter fare such as chicken or fish. Use as topping on yoghurt for a hot and cool but tasty summer dessert. As with all of my recipes calling for Habanero Peppers, you as chef, can substitute with any other type of peppers. For instance: If you only have jalapenos, then substitute. From "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach.

• Total Time: 1 hrs
• Prep Time: 0 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1.5 cups

• 1 habanero pepper, deseeded and destemmed, minced
• 1 mango, finely diced
• 6 tomatillos, husks removed, finely diced
• 3 tablespoons green onions, finely chopped (including the green tops)
• 1 garlic clove, minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 lime, juice of

Directions:

1. Combine all ingredients in a nonreactive bowl.
2. Allow to sit for at least an hour (preferably 2 or more) before serving to let the flavors "marry".