Shock & Awe Fire Roasted Mango Salsa - General's Hot Sauce
Shock & Awe Fire Roasted Mango Salsa
Like jumping into the jacuzzi on that first day of vacation. Refreshing and about as hot as you can stand it. Mango habanero salsas are pretty popular, but this recipe brings a whole other complexity of flavor by replacing fresh habaneros with plenty of aged, smoky, citrusy fire from Shock & Awe.
Tomatoes (If you haven’t heard our opinion on tomatoes, check out our Grunt Green Pico de Gallo recipe. If you have, well then you already know better.)
Shock & Awe Hot Sauce
Fresh mangoes
Fresh mint
Italian parsley (we’ll give you cilantro haters a break)
Huge bonus points if you fry your own tortilla chips again like in our Grunt Green Huevos Rancheros recipe
Quarter your tomatoes and cut out the core. Likewise, cut the top and bottom off of your onion (or half of an onion depending on how much you’re making) and quarter it. Cut off the woody bottoms of your garlic cloves and cut those in half. Coat all of the above in some good olive oil, salt, and pepper, and spread it all out on a baking sheet. Set your broiler on high and put that sucker on the top rack for a couple of 4 minutes or until you get some good caramelization and browning on the onions and a little fire-roasted char on the tomatoes.

Next, pull out your favorite Obliterator 9000 and dump it all in. Whether it’s a blender, a food processor, or some other appliance you saw on TV and spent too much money on, it doesn’t matter. Of course, you could also just throw it all on a big ole cutting board and get to work with Mr. or Mrs. KnifeToMeetYou. However you do it, turn all those big pieces into little pieces along with the mango and the juice from the lime.

Lastly, finely chop all the parsley (cilantro if you prefer, the parsley and mint do go strikingly well together though) and mint and keep them separate of each other for now. Keep adding Shock & Awe, stirring it in, and tasting until you get to “Yeap, that last bit was probably too much,” and add in your parsley/cilantro.

Finally the mint. We’ve found people have varying preferences for how much mint they like, so we recommend keeping it separate and then adding it to individual servings. However, it is an absolute requirement for this recipe. Combined with the Shock & Awe replacing the fresh habaneros, it takes this recipe from good, to an almost complete culinary experience. It’s sweet, salty, acidic, smoky, garlicky, citrusy, and even manages to pull off being both hot and cold. It’s like pizza and ice cream except it actually works, and doesn’t give you flashbacks of having to go to the neighbor kid’s birthday party at Chuck E. Cheese.
November 14, 2023 — April Nestor

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