Habanero Salsa

6-8 fresh habanero peppers

½ ancho chili pepper, dried

¼ bunch fresh cilantro, finely chopped

1/8 bunch fresh mint, finely chopped

1 fresh tomato, diced

¼ yellow onion, diced

1 ¼ tsp garlic, minced

½ mango, diced

½ papaya, diced

1 5/8 Tb sherry wine vinegar

Juice of 1 fresh lime

5/8 tsp sea salt

De-seed and remove stems from chilies and dice small. Rehydrate dried chili in hot water to soften. Combine remaining ingredients with chilies in a mixing bowl. Add salt to taste.

Ideal as an accompaniment to shrimp or fish, or enjoy with chips . To store leftover portion, add a squeeze of lime and sea salt, cover and refrigerate for up to 5 days.

Serves 4-6