Description
A vibrant and spicy roasted mango habanero salsa featuring blistered mangoes, habanero peppers, tomatoes, and onions, blended with fresh cilantro, garlic, and lime juice. Perfectly balanced with smoky, sweet, and fiery flavors, this versatile salsa is great for serving with tortilla chips, grilled meats, chicken, fish, or tacos.
Ingredients
Scale
Produce
- 1 mango (cut into cheeks)
- 1-2 habanero peppers (adjust to your spice preference)
- ½ pound Roma or plum tomatoes (halved)
- ½ white onion (quartered)
- 3 cloves garlic
- 1 cup fresh cilantro (loosely packed)
- Juice of 1-2 limes (adjust to taste)
Other
- 1 tablespoon avocado oil
- Salt to taste
Instructions
- Roast the Ingredients: Preheat your broiler. Toss mango, habanero peppers, tomatoes, and onion with avocado oil, and arrange them on a parchment-lined baking sheet. Broil for 5-8 minutes until skins are blistered, turning halfway through to avoid burning.
- Prepare the Produce: Let the roasted ingredients cool slightly. Squeeze excess liquid and seeds from the tomatoes to avoid watery salsa. Peel skins from mango, tomatoes, and peppers—these should come off easily after broiling.
- Blend the Salsa: Add the roasted ingredients (mango, habaneros, tomatoes, onion), garlic, and cilantro to a food processor. Pulse until your desired salsa consistency is reached. Add lime juice and salt to taste.
- Serve: Serve warm or refrigerate for at least 30 minutes for the best flavor. This salsa pairs perfectly with tortilla chips, grilled meats, chicken, fish, or tacos.
Notes
- Adjust the number of habanero peppers according to your spice tolerance.
- Peeling the garlic is optional as it is blended raw for flavor.
- Removing tomato seeds helps prevent watery salsa.
- For milder salsa, remove seeds from habanero peppers before roasting.
- Store salsa in an airtight container in the refrigerator for up to 5 days.
