Description
A vibrant and spicy Roasted Mango Habanero Salsa that combines sweet, smoky mango with fiery habanero peppers and roasted tomatoes for a perfect balance of flavors. This versatile salsa is ideal for serving with chips, grilled meats, or tacos, offering a smoky heat with refreshing citrus notes.
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)
Oils & Seasonings
- 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 to control the salsa’s heat level.
- Removing skins and excess liquid from tomatoes prevents the salsa from becoming too watery.
- Allowing the salsa to chill enhances the flavor melding.
- This salsa can be stored in the refrigerator for up to 4 days.
