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
- Salsa Verde
- Ghost Pepper 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 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.
- 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
-
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.
Recipe Video
Heat Factor: Medium-Hot. You'll definitely get some good heat from the habanero peppers. Looking to up that heat factor? Add in more habanero peppers, or bring in a ghost pepper.
This recipe was updated on 7/7/19 to include new photos and information. It was originally published on 5/23/13.
9 comments
Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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.
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.