1 tablespoon white vinegar
A green skinned, underripe mango (8 ounces of green papaya flesh can be substituted for the mango if needed) peeled, ¼ inch dice
½ of a large white onion, peeled, ¼ inch dice
1 green bell pepper, stems, seeds, and pith removed, ¼ inch dice
4 medium tomatillos, peeled, ¼ inch dice
1 ½ tablespoons grapeseed oil
¼ teaspoon ground cumin, toasted
1 to 2 habaneros, minced (or to taste)
2 limes, juice and zest
2 teaspoons fine sea salt
Preheat oven to broil. In a large bowl, pour the white vinegar over the diced mango and let sit for 20 minutes.
Toss the onion, green pepper, and tomatillos in a medium bowl with the grapeseed oil and cumin (do no season with salt). Lay out on small baking sheet lined with foil. Broil until the ingredients begin to char, about 4-5 minutes. Let the charred mixture sit for about 5 minutes, then, while still warm, add it to the diced mango.
Right before serving, add the habanero (to taste), lime juice and zest, and salt to the mango mixture. Adjust seasoning with salt.