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.
Adam M says
Can this recipe be multiplied and canned? Looks delicious! Thanks!
Michael Hultquist - Chili Pepper Madness says
Adam, yes, salsa is great for canning. You can use a pressure canner, or the water bath method. If doing a water bath, it is best to shoot for a pH of 3.5 or lower. You can add vinegar or citrus as needed.
Robert Bowdish says
Nice! I've been wanting to do a hab/mango for some time. Saw a mango today in the store and it sparked the memory. This is good. I did hop it up a little as I do a LOT of salsas during the summer time. My usual is 5 ingredients which include garlic and red onion, so for me this was missing some of what I am used to. Adding some red onion and garlic really round this out. Also my mango was mush, lol. I tried to brown it a bit in my wok--nope. Baby food! LOL. But it turned out great with a lot of heat (I went back and added 6 more habs--all I had), just the right amount of sweet and everyone in the house loved it!
Michael Hultquist - Chili Pepper Madness says
Thanks, Robert. Glad you were able to adapt the recipe to what you are used to. Glad you enjoyed it.
Gavin says
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!
Michael Hultquist - Chili Pepper Madness says
Sounds great, Gavin! I love it. Definitely one of my favorite salsas.
Cameron says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Cameron! Glad you enjoyed it! I'll bet this would be awesome with the cochinita pibil sandwiches. Nice.
Sean Irvine says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Leah says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Leah! I love to hear this! Super happy you all enjoyed it. I really love this salsa. Big flavor for sure!
Robert Ayers says
Salsa of the gods!
Michael Hultquist - Chili Pepper Madness says
Thanks, Robert! Great salsa, that's for sure!
Russ says
Love it. Great with shrimp, and grilled or Swordfish!
Yummy!
Michael Hultquist - Chili Pepper Madness says
Perfect uses for this salsa for sure, Russ. Thanks!
Ashley says
I am excited to make this, but wonder if you have ever canned it?
Michael Hultquist - Chili Pepper Madness says
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.
Beverly says
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
Michael Hultquist - Chili Pepper Madness says
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/
Ray says
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
Michael Hultquist - Chili Pepper Madness says
Awesome, Ray! I appreciate it! Glad you enjoyed it. It's definitely one of my favorites.
Connie Hoffman says
Ten habaneros wow. Definitely impressed. I wouldn't be able to do one.
Michael Hultquist - Chili Pepper Madness says
It's definitely got some heat, Connie! Certainly a salsa to respect, though you can dial it back as desired.
Roger says
Great recipe!! Perfect topping for grilled salmon tacos!!!
Michael Hultquist - Chili Pepper Madness says
Awesome! Agreed!
Chloe says
I love this recipe. This is seriously one of my new favorites. I love the taste of the red pepper.