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.
Elbert Jones says
I noticed in your video that you did not wear gloves when you sliced up the Habaneros. Are you insane or a total SADOMASOCHIST? You should ALWAYS wear gloves when cutting up Habaneros
Michael Hultquist - Chili Pepper Madness says
Elbert, habanero peppers don't bother my hands/skin. I've been doing this a LONG time. I do wear gloves when handling superhots. Please note that YES, you should wear gloves when working with hot peppers if you have a concern. Thank you for yours.
Christen says
This recipe is awesome!! I can not believe how much flavor this salsa has. Just made it for 4th of July weekend and it will remain a staple in my house!
Michael Hultquist - Chili Pepper Madness says
Very nice! Thanks, Christen!
michael P says
Fiery hot! I mixed in with a little sour cream and coated a tortilla and had pulled pork burrito. It was amazing. No way am I using for just chips and I have a high heat threshold. I would recommend removing seeds from peppers for those who want a kick but not a Chernobyl explosion in their mouth. I used all garden grown vegetables and mango!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Michael. Thanks.
Darcy says
What are you doing with the pepper seeds? I live in Minnesota where people are scared of spicy but I love heat. Made it for a work party. My “mild” batch consisted of de-seeded jalapeños and serranos prior to roasting (no habaneros). And the slightly spicy batch had jalapeños and a Serrano de-seeded after roasting and 4 habaneros that were de-seeded prior to roast.
Michael Hultquist - Chili Pepper Madness says
Darcy, I usually include the spicy innards of the peppers, but you can core them if desired.
Stacie A says
Just made this. I used 4 habaneros and I cannot imagine how brave you are to use 10. I love spicy food but I could not take it any spicier than it is right now. If you like super spicy and sweet, this is your recipe! My recommendation would be to start with just one to two habaneros and then add more to taste.
Michael Hultquist - Chili Pepper Madness says
Stacie, yes, this is a true spicy salsa. Please note that the recipe only calls for 2 habanero peppers. I personally use 10 of them sometimes, as I love the heat, but realize that can be too hot for some.
Theresa says
Have you ever made this with frozen mango? Just looking for a short cut. Maybe, I'll make it both ways and taste test!
Michael Hultquist - Chili Pepper Madness says
Theresa, I have not, but it will work totally fine. I have made many other sauces and salsas with frozen mango. It will likely be softer, but you'll get some good flavor. Let me know how it turns out for you.
Katie says
Can this be canned? Has anyone tried? If so, how long did you process? I’m having trouble finding a mango habanero salsa canning recipe and have habaneros coming out my ears!
Michael Hultquist - Chili Pepper Madness says
Katie, you can use a pressure canner to can this. If using a water bath, you may need to add in some acid, like citrus or vinegar, to lower the pH. Shoot for 3.5 or lower for home canning. See my post on Canning/Jarring Chili Peppers, which applies to salsas: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Christina says
Hi Mike,
Can I can this salsa?
Michael Hultquist - Chili Pepper Madness says
Christina, you can use a pressure canner to can this. If using a water bath, you may need to add in some acid, like citrus or vinegar, to lower the pH. Shoot for 3.5 or lower for home canning. Enjoy!
Laura says
How long is this good for if I don't can it?
Michael Hultquist - Chili Pepper Madness says
Laura, this will last a good week or longer in the refrigerator, covered.
Jason says
This. Is. Awesome!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jason!!
Carla says
Made this recipe and didn’t sauté the mangos...love the heat, but felt it needed something so I pulsed in some red onion and that took it over the top. Thanks for the share!
Michael Hultquist - Chili Pepper Madness says
Sounds like a great update, Carla! Glad you enjoyed it.
Cori says
I have made this a few times . I used about 10 habaneros I tried using ghost pepper on one occasion a bit too spicy . But thanks for the great recipe
Michael Hultquist - Chili Pepper Madness says
Thanks, Cori! Yep, that can get pretty spicy! Glad you enjoy it!
Michelle says
I made the salsa tonight and enjoyed it with tortilla chips and on my fish tacos. It was a family hit!. The Mango flavor Is a twist to my regular salsa. Great recipe, thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks, Michelle! Glad you enjoyed it!