Kathie Oh's Recipe

Scotch Bonnet Mango Salsa

Category: on the sidelines

2 Scotch Bonnet peppers, seeded and deveined
1 tsp. granulated sugar
vegetable oil
2 very ripe mangos, peeled and diced
1 14.5 oz can diced tomatoes with juice
2 shallots, finely chopped
1/2 red onion, finely chopped
1 bunch green onions, thinly sliced crosswise
2 oz basil, thinly sliced
2 oz cilantro, finely chopped
2 oz simple syrup (boil 2 parts water with one part sugar until dissolved)
1 tsp Old Bay seasoning
Juice of one lemon or to taste
1 c. olive oil
salt, to taste
Ground black pepper, to taste
Preheat oven to 400.

Toss peppers with sugar and enough oil to cause sugar to adhere. Place in oven until they are roasted but not scorched. (10-15 mins) Let peppers cool, chop finely and reserve.

Place mango in bowl, add tomato and juice, shallots, red onion, green onion, basil, cilantro, simple syrup, reserved chilies, Old Bay and lemon juice. Stir in oil; add salt and pepper. Wrap tightly and refrigerate at least on hour before using.