INGREDIENTS
1 red onion, diced small
1 red bell pepper, diced small
2 habanero peppers, seeded and diced
3 Tbsp. minced fresh ginger
4 sprigs fresh thyme, leaves only
1 tsp. canola oil
3 Tbsp. dark rum
3 fresh mangoes, peeled, pit removed and cut into 1-inch cubes
Juice of 1 lime
1 tsp. kosher salt
1 tsp. freshly ground black pepper
PREPARATION
• In a large saute pan over high heat, saute the red onion, bell pepper, habanero peppers, ginger and thyme in the oil, about 1 minute.
• Reduce the heat to medium-high and deglaze the pan with the rum, scraping the bottom of the pan, about 2 minutes. Remove from heat and let cool.
• In a large bowl, mix the cooled pepper mixture with the mango, lime juice, salt and pepper.
This article appears in June 2015.