Mango Habanero Salsa

Course: Sauce

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Cooling Time: 30

Total Time: 1

Servings: people

Calories: 57kcal

Author: Platings and Pairings

Elevate your salsa game with this Mango Habanero Salsa, made with simple ingredients and easy recipe steps. The addictive combination of smoky roasted vegetables, juicy sweet mango, and fiery habanero peppers creates a uniquely delicious dip, condiment, or side you'll want to pair with just about anything!

Print Recipe

Equipment

Ingredients

4 roma tomatoes halved lengthwise
1/2 yellow onion peeled and sliced into thick rounds
4 cloves garlic smashed and peeled
2-4 habanero peppers sliced in half, deveined and deseeded (use more for more heat - I used 3 and would consider it quite hot)
2 Tablespoons olive oil
2 ripe mangos peeled & pitted
¼ cup fresh cilantro chopped
1 lime juiced
Kosher salt to taste

Instructions

Preheat the oven to 450 degrees. Toss the onion, tomatoes, garlic and habaneros with the olive oil on a baking sheet lined with parchment paper or foil. Sprinkle with kosher salt.
Roast for 20 minutes.
Place the roasted vegetables, mangoes, cilantro, lime juice and a pinch of salt in the bowl of a food processor or blender.
Process on high, 10 to 20 seconds, until your desired consistency is reached.
Refrigerate for 30 minutes to allow the flavors to develop.
Enjoy or store in the fridge for up to 2 weeks.

Notes

Storing

This mango habanero salsa is best enjoyed after chilling in the fridge for 30 minutes as the flavors intensify. That said, you can store it in an airtight container in the refrigerator for up to 2 weeks.
While it’s possible to freeze salsas, I typically don’t as it does change the texture.

Tips and tricks

Be careful while handling the habanero pepper! Wear gloves if you can and wash your hands as soon as you’re done handling them. The juice from the peppers can burn your skin and it’ll be painful if you get it in your eyes.
Feel free to make this salsa ahead of time and store it in the fridge, covered with plastic wrap, for up to 2 weeks. The flavors will meld together and intensify!
Removing the seeds and veins from the habanero peppers is an easy way to lessen the spice in this dish. Feel free to leave them in for an extra kick of heat.
Roasting the veggies intensifies the flavors and also helps to remove excess liquid for the perfect consistency once blended with the rest of the salsa ingredients.

Variations

Level of heat - Increase the number of habanero peppers used or leave the seeds and veins in the habanero peppers for a spicier salsa. If you want a milder version, make sure to deseed and devein the peppers or use fewer habanero peppers in this salsa recipe.
Types of peppers - Feel free to make this salsa with different peppers, such as serrano peppers or jalapenos instead.
Texture and consistency - Process the ingredients in the blender for less time to achieve a chunkier, more rustic mango salsa, or blend for longer for a smoother consistency, depending on your preference and how you intend serving it.
Double the salsa - Easily double this mango habanero salsa when serving to a larger crowd. You may need to blend in batches depending on the size of your food processor/blender.

Nutrition