Mango Tomatillo Salsa

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.

• Ready In: 1 hr
• Yields: 1 1/2 cups

Ingredients

• 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".