Description
This Roasted Mango Habanero Salsa combines the sweetness of ripe mangoes with the fiery kick of habanero peppers. Roasting the ingredients under the broiler enhances their flavors by adding a smoky depth, perfectly balanced by fresh lime juice and cilantro. Ideal for serving with tortilla chips, grilled meats, or tacos, this vibrant salsa is quick to prepare and sure to impress.
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)
Other
- 1 tablespoon avocado oil
- Juice of 1-2 limes (adjust to taste)
- 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 heat level based on your spice tolerance.
- Removing seeds from tomatoes helps prevent the salsa from becoming too watery.
- You can use other neutral oils if avocado oil is unavailable.
- For milder salsa, remove seeds from the habaneros before roasting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
