Description
This Roasted Mango Habanero Salsa combines the sweetness of ripe mangoes with the fiery kick of habanero peppers, balanced by the smoky flavor of broiled tomatoes and onions. Perfectly blended for a smooth yet textured salsa, it’s a vibrant and spicy condiment ideal for chips, tacos, grilled meats, or fish, bringing a tropical twist and intense flavor to any dish.
Ingredients
Scale
Produce
- 1 mango (cut into cheeks)
- 1-2 habanero peppers (adjust to your spice preference)
- ½ pound Roma or plum tomatoes (halved)
- ½ white onion (quartered)
- 3 cloves garlic
- 1 cup fresh cilantro (loosely packed)
Liquids & Oils
- 1 tablespoon avocado oil
- Juice of 1-2 limes (adjust to taste)
Seasoning
- Salt to taste
Instructions
- Roast the Ingredients: Preheat your broiler. Toss the mango cheeks, habanero peppers, halved tomatoes, and quartered onion with the avocado oil. Arrange them evenly on a parchment-lined baking sheet. Broil for 5 to 8 minutes, turning halfway through to ensure even blistering without burning the skins.
- Prepare the Produce: Allow the roasted ingredients to cool slightly. Gently squeeze out any excess juice and seeds from the tomatoes to prevent your salsa from becoming too watery. Peel the skins off the mango, tomatoes, and habanero peppers; the broiling should have loosened them, making peeling easy.
- Blend the Salsa: Place the peeled roasted mango, habaneros, tomatoes, onion, garlic cloves, and fresh cilantro into a food processor. Pulse until you achieve your desired salsa texture, whether chunky or smooth. Add fresh lime juice and salt, adjusting to your personal taste for brightness and seasoning.
- Serve: Enjoy the salsa warm, or for best flavor, refrigerate for at least 30 minutes before serving. It’s a fantastic accompaniment to tortilla chips, grilled meats, chicken, fish, or tacos.
Notes
- Adjust the quantity of habanero peppers based on your spice tolerance; removing seeds can also reduce heat.
- Be careful when handling habanero peppers; consider wearing gloves to avoid irritation.
- If you prefer a milder salsa, substitute habaneros with jalapeños.
- Salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- Use parchment paper when broiling to prevent sticking and ease cleanup.
