The second-hottest known peppers in the world, our Scorpion Chiles are perfect for the few who enjoy extremely intense heat. A very small amount is all it takes to turn this tropical mango salsa sweltering hot. Wear gloves and eye protection when handling Scorpion Chiles as they can irritate the skin and sting eyes.
Prep time: 10 min
Cook time: 60 min
Total time: 70 min

Ingredients
Makes 4 cups.
-
2 Tablespoons Lime Juice, freshly squeezed
-
1 Tablespoon Cider Vinegar
-
1/2 Teaspoon Kosher Sea Salt Flakes
-
1/2 Teaspoon Ground Black Peppercorns Dustless
-
1/2 Whole Scorpion Chiles, rehydrated, stem and seeds removed, minced
-
2 Cups Roma Tomatoes, diced
-
1 1/2 Cups Diced Mango
-
1/2 Cup Onion, diced
-
1/2 Cup Fresh Cilantro, chopped
-
2 Cloves Garlic, minced
-
1 Teaspoon White Sugar
Directions
-
Whisk together lime juice, cider vinegar, salt, pepper, and Scorpion Chile. Let stand for 10 minutes.
-
Add remaining ingredients, and stir until evenly incorporated. Refrigerate for 1 hour before serving.