Spicy Mango Salsa

This tangy salsa’s heat comes from fiery habaneros, available in most supermarkets; if you can’t find them, go with jalapeños instead. When working with the chiles, it is a good idea to wear gloves, or wash your hands and knife thoroughly after touching them. The bright color and sweetness of the mango in the salsa isn’t overpowered by the onion and red pepper, which are quickly seared over high heat to mellow their flavor and texture. The salsa goes great with grilled chicken, steaks, or a full-flavored fish like salmon or tuna.

• 1/4 cup canola oil
• 1/2 medium red onion, finely diced (about 1/2 cup)
• 1 medium red bell pepper, cut into 1/4-inch dice (about 1-1/4 cups)
• Kosher salt
• 2 mangos (about 1-1/2 lbs.), pitted and cut into 1/2-inch dice (about 2 cups)
• 1/4 cup chopped fresh cilantro
• 1 habanero (or 1 to 2 jalapeños), stemmed, seeded, and very finely diced (about 1 Tbs.)
• 2 Tbs. fresh lime juice

Heat the oil in a medium (10-inch) skillet over medium-high heat until shimmering. Add the onion and red pepper; sprinkle with 1 tsp. salt, and cook, stirring, until the vegetables just start to brown and soften a bit, 2 to 3 minutes. Transfer to a large plate to cool. Once cool, transfer to a medium bowl and toss with the mangos, cilantro, habanero, and 1 Tbs. lime juice. Season the salsa with the remaining Tbs. of lime juice and salt if needed, and serve.