Roasted Mango-Habanero Salsa
Roasted habanero peppers and sauteed mango come together to create a highly flavorful salsa that is slightly sweet. It serves up great as a traditional salsa, but also as a topping for fish.
You’ll have to run out for some mangoes for this recipe, my friends, but this salsa is SO worth it. It’s thick and juicy and huge on flavor. Whipping it together is easy and you’ll love it.
How to Make Roasted Mango-Habanero Salsa – the Recipe Method
First, set your oven to broil. Slice some tomatoes in half and set them onto a lightly oiled baking sheet.
Next, remove the stems from several habaneros and jalapeno peppers and slice in half lengthwise. Set them onto the baking sheet.
Stem and de-seed the bell peppers, too, then slice them into quarters lengthwise. Set them onto the baking sheet with the other peppers.
Broil them all, but not too close to the heat source for 15 minutes. The skins will bubble up and char.
Next, remove habaneros and continue to broil tomatoes another 5-10 minutes or until skins have greatly loosened.
Remove from heat and allow to cool.
Meanwhile, heat up a sauté pan to medium heat and add the olive oil and mango. Sauté for about 6-8 minutes or until mango is brown. Toss it all into a food processor. NOTE: You can also roast the sliced mango in the oven with the tomatoes and peppers if you’d like.
Peel the skins from tomatoes, jalapenos and bell peppers and add to a food processor.
Toss in the habaneros, cilantro and salt to taste, with a bit of lime juice. I used the juice from one small lime. Process the whole mixture until it is nice and smooth, or to a salsa consistency you prefer. You can enjoy a smooth salsa or one that is nice and chunky.
Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle.
We like to serve salsa in the traditional manner, with tortilla chips for parties and gatherings, but consider salsa as a sauce alternative, especially this particular salsa recipe.
That’s it, my friends! It’s got a nice heat level. For all my spicy food loving friends! Enjoy.
Recipe Variation
This recipe is also delicious with fresh mango, so if you feel like skipping the step of cooking down the mango a bit, use fresh. Let me know which method you prefer.
Also, feel free to add in extra habanero peppers. The recipe calls for 2 habaneros, but I often toss in about 10 of them. It adds extra heat and flavor, so once again, feel free to vary it up to learn your preference.
Try Some of My Other Popular Salsa Recipes
- Fresh Ghost Pepper Salsa
- Xni-Pec – Yucatan Habanero Salsa
- Habanero Salsa
- Fresh Mango Salsa
- Salsa Roja
- Chile de Arbol Salsa
- Salsa Verde
- Ghost Pepper Salsa
- Cranberry Salsa
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Roasted Mango-Habanero Salsa recipe
Ingredients
- 3 medium sized tomatoes
- 2 habanero peppers (or more for hotter salsa - I used 10 habaneros)
- 1 red bell pepper
- 2 jalapeno peppers
- 1 medium sized mango peeled and chopped (choose a mango not overly soft)
- 3 tablespoons fresh chopped cilantro
- 1 teaspoon olive oil
- Salt to taste
Instructions
- Preheat oven to broil.
- Slice tomatoes in half and set them onto a lightly oiled baking sheet.
- Remove stems from habaneros and jalapenos and slice in half lengthwise. Set them onto the baking sheet.
- Stem and de-seed the bell peppers. Slice into quarters lengthwise and set on the baking sheet.
- Broil not too close to the heat source for 15 minutes.
- Heat a sauté pan to medium heat. Add olive oil and mango.
- Remove habaneros and continue to broil tomatoes another 5-10 minutes or until skins have greatly loosened.
- Remove from heat and allow to cool.
- While the other ingredients are broiling, sauté the mango in a bit of oil for about 6-8 minutes or until mango starts to brown slightly.
- Transfer to a food processor.
- Peal skins from tomatoes, jalapenos and bell peppers and add to a food processor.
- Add habaneros, cilantro and salt to taste. Process until smooth.
- Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle. Or you can enjoy the salsa right away.
Video
Notes
Nutrition
This recipe was updated on 7/7/19 to include new photos and information. It was originally published on 5/23/13.
23 comments
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Excellent salsa!
I threw in the mango fresh, used a 28oz can of crushed peeled tomatoes, and subbed a Manzano pepper for the bell pepper. Perfect amount of heat with 2 habaneros, just enough to feel it but keep going in for bit after bite. Definitely a new favorite ~slurp slurp!
Sounds great, Gavin! I love it. Definitely one of my favorite salsas.
Was looking for a habanero salsa recipe that had the distinctive flavor of habaneros without the overwhelming heat. This was perfect. Definitely not mild but it was perfect for cochinita pibil sandwiches and even for dipping chips.
Thanks, Cameron! Glad you enjoyed it! I’ll bet this would be awesome with the cochinita pibil sandwiches. Nice.
How in all that is holy did you use 10 habaneros? I used 6 and sadly when I opened the mango it was bad so I improvised and used two cans of pineapple I had in the pantry since it has that tart sweetness of mango. Holy crap thats hot. I am sweating as I write.
There’s definitely HEAT in this one, Sean! Next time you can adjust with milder peppers. Use a mix of them, maybe 1-3 habaneros and some sweets to balance out that heat.
I made this for a lunch at my husbands office. It was a big hit. Sweet and spicy in all the right ways. I used 2 habanero peppers and that was plenty. I also threw the mango in raw. I am making it again as I have had people request it to take home.
Thanks, Leah! I love to hear this! Super happy you all enjoyed it. I really love this salsa. Big flavor for sure!
Salsa of the gods!
Thanks, Robert! Great salsa, that’s for sure!
Love it. Great with shrimp, and grilled or Swordfish!
Yummy!
Perfect uses for this salsa for sure, Russ. Thanks!
I am excited to make this, but wonder if you have ever canned it?
I have not canned this, but you can preserve salsa. Pressure canning will be no issue, but if you want to do a water bath, check the acidity first. It should be 3.5 or lower for home preserving.
I was wondering the same thing about canning it that’s what I’d like to do canning. I hope for a answer
Thank you Beverly Shivers
Beverly, you can refer to my page on canning/jarring chili peppers, where there is canning information you can apply, as well as links to some valuable resources. Take care. https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Made this sauce man it was great couldn’t stop eating left the stems and seeds to make it hotter if it’s not hot it’s no good just my opinion
Awesome, Ray! I appreciate it! Glad you enjoyed it. It’s definitely one of my favorites.
Ten habaneros wow. Definitely impressed. I wouldn’t be able to do one.
It’s definitely got some heat, Connie! Certainly a salsa to respect, though you can dial it back as desired.
Great recipe!! Perfect topping for grilled salmon tacos!!!
Awesome! Agreed!
I love this recipe. This is seriously one of my new favorites. I love the taste of the red pepper.