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Dipping a chip into the Roasted Mango-Habanero Salsa.
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4.89 from 35 votes

Roasted Mango-Habanero Salsa recipe

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.
Prep Time20 minutes
Cook Time30 minutes
Course: Salsa, Side Dish
Cuisine: American
Keyword: habanero, mango, recipe, spicy
Servings: 6
Calories: 42kcal

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

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.

Nutrition

Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 4mg | Potassium: 256mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1525IU | Vitamin C: 54.1mg | Calcium: 9mg | Iron: 0.3mg