Sweet mangoes temper the hot habanero salsa in this flavorful grilled salmon recipe!
It’s December and I’m happy because mangoes are back in season!
I know most people are a bit more concerned with the holidays and whatnot, but all I can think about are mangoes, mangoes, mangoes. There’s nothing like a bit of tropical magic to get you through those winter-time blues!
A lot of people are surprised that mangoes are available this time of year, but I like to think of it as a little gift from mother nature to make up for all the freaking squash.
Sometimes I think about how amazing it would be to live in Southern California, or anywhere where I could get awesome produce year-round.
Mind you, I can still *buy* tomatoes in Portland this time of year, but they aren’t exactly… good. That’s why I always go with the cute little cherry or grape tomatoes during the winter months. They are reliably sweet and easy to find!
Okay, check out the beautiful dried habanero pepper in the picture below:
I LOVE dried chilies because I can keep them safe and sound in my pantry and have access to them any time of year!
Frontier Natural Coop let me develop this recipe for them using their fabulous dried habaneros. I also love using their dried chipotle peppers in my favorite refried beans and their ancho chilies in my slow cooker barbacoa beef and Enchiladas Colorado.
Keeping a stock of dried chilies on hand is a great way to add some variety into your regular meal routines!
If it’s too cold to fire up the barbeque in your neck of the woods, pull out your trusty grill pan and start cutting up some mangoes!
Ready to get cooking? Head on over to Frontier Natural Coop and check out the recipe!
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