Sauce Moyo With Mango

You need to chop that bonnet up or your mouth will explode

Cannot stop dreaming about this world changing summer tomato salad. Caprese who?

For ripe habs, I use a small scissors to dissect out the membranes; preserves most of the flavor and as much heat as you wish to leave in. Trim the cap then go down next to the membranes, and no need to get fingers contaminated.

Raw Scotch bonnet is roughly twice the Scoville units (a measurement of heat) of a Habenero. Very very hot (and wonderful if you like that kind of hot). I opted for a nice big habenero, diced and left in the salsa. A generous amount of lime juice and 8 hours in the fridge was sufficient to keep that characteristic bite while tamping down the flames.

Used donut peaches instead of mangoes. Devine!

I was a Peace Corps Volunteer in Togo in the 90s and can attest that green habaneros are far, far less hot than the mature red ones, but bursting with the unique, bright habanero flavor. The difficulty in the US is finding green habaneros in a display full of ripe red ones. In Togo, the women selling street food would not add mango because it was often too expensive - just red onion, habanero, tomatoes, lime, and salt pureed by grinding on a coarse stone and served over black-eyed peas.

I substituted the fresh pepper with a jalapeño from my garden, and the mango with peach. Ate it like salsa first then put it on black cod. YUM. Thank you!

I made this last weekend substituting a red chili pepper for the habanero and nectarines for the fresh ripe mango as that's what was available at the farmer's market. Otherwise I followed the recipe as-is. The flavors were fantastic! So simple, yet so flavorful. I served it alongside baked boneless, skinless chicken thighs marinated in olive oil and ras el hanout, but I think this recipe lends itself to any number of main dishes. It's definitely going into rotation.

Made this a few days ago and it is terrific!!! Used 2 Serrano peppers chopped real fine to get the heat but avoid the distress that other contributors have mentioned. Chopped the tomatoes into smaller chunks. Made sure the red onion was sliced super thin and the mango was super ripe. Mango juices add a lot to the flavor. Used it the night we grilled and then kept it in the refrigerator in an air tight container for several days and it just got better!

I do this recipe all the time, even before I saw the recipe here. Add cooked corn (grilled corn works best) and some cilantro or parsley or both, and it is perfect with Grilled Norway Mackerel or Grilled Sardine. A nice chilled rose is a good addition too.

I’m risk-averse when it comes to heat so I subbed 1/4 t. ground chipotle for the scotch bonnet. It was hot enough to be interesting but not so much hat it overpowered the other ingredients. We had this delicious sauce with grilled chicken and I used what little was left to mix with some mayo to make coleslaw the next day.