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.
Karla B. says
My mangoes turned out to be under-ripe so I threw in a couple of ripe small peaches as well. Turned out great!
Mike Hultquist says
Perfect, Karla! Great with peaches, too! =)
Victoria C says
Very yummy! 2 habaneros got me to a medium spice. Not too overwhelming. Mango really comes through with the sweetness which I loved. Beware of adding too much lime. I kinda added too much at the end and it somewhat overpowered it. Use lightly
Mike Hultquist says
Yay! Glad you enjoyed it, Victoria! Thanks for sharing this! And thanks for sharing your note on the lime.
Leslie says
I made this as written and it was fabulous! Everyone couldn't stop eating it, it is an addictive combo of flavors. I used 3 rather big habaneros. I will definitely keep making this!
Mike Hultquist says
Nice! Glad everyone enjoyed it, Leslie! Thanks for sharing! I love to hear it. One of my favorites for sure. =)
Kodie says
Can I safely can this recipe as it is?
Mike Hultquist says
Check the acidity. It is best to be at 3.5 pH or lower for home canning, unless you pressure can.
Nancy says
How do you check the pH on this for water bath canning?
Mike Hultquist says
Nancy, a pH meter is best for more accurate readings. I recommend this one from Thermoworks - I am an affiliate: https://alnk.to/6bSNPKf
Nancy says
Thanks!!
Hannah says
Absolutely delicious!! Amazing and simple recipe. The flavors all came together. Used a blender and it was still perfect!!
Mike Hultquist says
Excellent! Thanks, Hannah!
Shep says
Made it precisely according to your recipe and it's fantastic. Used 5 habaneros from my vegetable garden, along with jalapenos, tomatoes and peppers also from my garden. Very nice heat along with the sweetness from the tomatoes and mango. Making some chicken right now for dinner that this will sit on top of. Thank you very much for sharing!
Mike Hultquist says
Glad you enjoyed it, Shep! Yay! This would be perfect with chicken. Enjoy!
Martha says
Made this today. Very good! Do you know if you can freeze it?
Mike Hultquist says
Nice! Yes, you can freeze it, Martha. No problem. Enjoy!
Simon says
Hi! I would like to make some and can it for a Christmas gift. If I want to make 10 16oz mason jars of it, how many times do I have to make the recipe (double, triple, quadruple?)
Thank you!
Mike Hultquist says
Simon, yes, this recipe is easily made as a larger batch. Yep, just quadruple or more. Enjoy! Great gifts!
Arel says
I tried the recipe, it's really good.
Mike H. says
Thank you, Arel - I am glad that you like it!
Irene says
Hi this recipe sounds great unfortunately I'm based in the UK where fresh Habanero's are difficult to buy would dried peppers work?
Mike Hultquist says
Irene, you can use dehydrated habaneros for this type of salsa, which is more pureed. Just rehydrate them first in hot water. You can also use some dried pods and other fresh peppers (something more local to you) to round it out if you'd like. Let me know how it turns out for you. Enjoy!
John says
It's pretty rare that I make a recipe and don't find some flaw or tweak that I need to make. This one is absolutely flawless as is. I was convinced I didn't like mango salsas after trying several store bought versions but had never made one before myself. This is now my go to dipping salsa as well as my favorite topping for fish tacos! Everyone I have shared it with has loved it and asked for the recipe, even those who thought anything with habaneros was too hot for their taste (I use 4-6 depending on size). Thank you!
Mike Hultquist says
Thanks so much, John. A high compliment! Very happy you enjoyed it. Thanks for sharing!
Brandon Wertz says
Have made this multiple times for the family and they loved it.
I recently acquired a bunch of Carolina Reapers. Do you think I can replace the habaneros with 1 Reaper? Not sure how they roast compared to habaneros.
Michael Hultquist - Chili Pepper Madness says
Thanks, Brandon. Yes, you can use reapers in place of the habaneros. Roast them the same way. Extra heat!!
Clayton says
Mike,
Thanks for making this page. I refer back to it for ideas from time to time. However this Roasted Mango Habanero salsa recipe of yours I gone ahead and modified it. I don't know if you've made this modification or not to it. But it came out pretty good, what I did differently was this.
Instead of roasting the veggies in the oven inside (cause it's hot as Hades here in Avon Park, Fl), I decided to fire up the Weber Grill with some Royal oak lump coal and Cherry Wood Chunks. Once the grill was going and smoking pretty good. I put the veggies cut up in my 12" cast iron pan and put it on the grill with the lid closed and vents closed most of the way. I let the veggies smoke and roast, then about the time to remove the habaneros I doused the pan with a good splash of Bumbu XO Rum (black bottle) and set it to flame. Let it flambe off a bit, then removed the habaneros, went inside and finished up the other part of the recipe. Once it all hit my ninja blender, I did add in a splash of pure agave syrup with the lime juice.
All in all this came out wonderful, these modifications came of course to me after trying your recipe the first time. I also have made your ghost pepper salsa recipe as well, you were not kidding about how these plants seem to produce! Thankfully I have a friend that would like some dried pepper and salsa made, so I'll be making some of those things once this next batch of peppers ripen up.
Thanks again!
Clayton
Michael Hultquist - Chili Pepper Madness says
Sounds great, Clayton! Recipes are meant to make your very own. Kudos! Enjoy.