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.
Roasted Mango-Habanero Salsa Ingredients
- Tomatoes. 3 medium sized.
- Habanero Peppers. 2 (or more for hotter salsa - I used 10 habaneros).
- Red Bell Pepper. 1.
- Jalapeno Peppers. 2.
- Mango. 1 medium sized, peeled and chopped (choose a mango not overly soft).
- Lime Juice. From 1 lime.
- Cilantro. 3 tablespoons, fresh, chopped.
- Olive Oil. 1 teaspoon.
- Salt. To Taste.
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.
Storage & Leftovers
Storing your Roasted Mango-Habanero Salsa in an airtight container in the fridge may allow to keep it for up to 3-5 days. To maximize the storage life, make sure to refrigerate it promptly.
Try Some of My Other Popular Salsa Recipes
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)
- 1 juice from 1 lime
- 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, lime juice, 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 Information
This recipe was updated on 7/7/19 to include new photos and information. It was originally published on 5/23/13.
Channon Moon says
The habaneros and jalapenos are so hot this year! I doubled this recipe and only put in 4 habaneros. I can’t imagine putting in 20! I ended up adding another 3 tomatoes, another red pepper and another mango with a few tablespoons of sugar. It’s still so hot. I ended up canning six pints. I hope it doesn’t hurt anyone. 😂
Mike H. says
LOL. Awesome, Channon. Enjoy!
Anatoliiy says
This is delicious in so many unexpected ways! I've usually done fresh salsa before, but baking everything brings in a whole new flavor profile.
I ended up doing a bigger batch (double everything) and used 6 habaneros and it's already almost unbearably hot - so if you use 10 it's pretty crazy! I've also added a purple onion though I'm not sure it made much of a difference in the end.
Mike H. says
Fabulous, enjoy!