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ROASTED HABANERO AND MANGO SALSA
YIELD: 1 PINT

370g roma tomatoes, whole
65g white onion, quartered
33g habanero chiles, whole
30g garlic cloves, whole and still in their paper
12g cilantro, chiffonade
6g Diamond Crystal Kosher salt
153g mango, diced
Diamond Crystal Kosher salt

Preheat your broiler to high. Place the tomatoes, onion, garlic, chiles on a sheet tray and broil until everything is blackened and tender. About 20-25 mins for the onion and tomatoes, flipping halfway through. The garlic and habanero take around 15 mins but it all depends on your broiler. Remove everything from the broiler, peel garlic, stem habaneros. Allow to cool slightly. Reserve.

In a food processor, combine the broiled tomatoes, garlic, onion, habaneros and a pinch of salt. Puree until desired texture is reached. Add the mango and cilantro and puree until your desired texture is reached. Taste and season with more salt to taste.