Roasted Mango Habanero Salsa

Why You’ll Love This Recipe

This salsa strikes a perfect balance between sweet and spicy, and it’s incredibly customizable to suit your preferred heat level. The roasting process enhances the natural flavors of the ingredients, giving it a smoky depth. It’s the perfect addition to any meal, whether it’s paired with chips for a snack or used as a topping for chicken, fish, or tacos.

Ingredients

• 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)

• 1 tablespoon avocado oil

• 3 cloves garlic

• 1 cup fresh cilantro (loosely packed)

• Juice of 1-2 limes (adjust to taste)

• Salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Ingredients
   Preheat your broiler. Toss the mango, habanero peppers, tomatoes, and onion with avocado oil, then arrange them on a parchment-lined baking sheet. Broil for about 5-8 minutes, or until the skins are blistered. Turn halfway through and keep an eye on the broiler to avoid burning.

2. Prepare the Produce
   Let the roasted ingredients cool enough to handle. Squeeze excess liquid and seeds out of the tomatoes to prevent the salsa from being too watery. Peel the skins off the mango, and optionally, peel the skins off the tomatoes and peppers, which should come off easily after broiling.

3. Blend the Salsa
   Add the mango, habaneros, tomatoes, onion, garlic, and cilantro to a food processor. Pulse until you reach your desired consistency. Add lime juice and salt to taste.

4. Serve
   You can serve this salsa warm or chill it for at least 30 minutes for the best flavor. It pairs perfectly with tortilla chips, or as a topping for chicken, tacos, fish, or enchiladas.

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 8 minutes

• Total time: 18 minutes

Variations

• Milder Salsa: Remove the seeds and inner membranes from the habaneros, and add them one half at a time until you reach your desired heat level.

• Spicier Salsa: Keep the seeds and membranes in the habaneros when blending, or add additional habaneros to increase the spice.

• No Mango: If you prefer, you can substitute the mango with another fruit like pineapple for a tropical twist.

• Add Extra Veggies: Add bell peppers or cucumbers for a fresher take on the salsa.

Storage/Reheating

Store leftover salsa in an airtight container in the refrigerator for 3-5 days. For the best flavor, let it sit for at least 30 minutes to allow the flavors to meld together. Avoid freezing this salsa, as it could alter the texture and flavor.

FAQs

Can I use frozen mango for this recipe?

Yes, you can use frozen mango. Be sure to defrost and drain it before using it in the salsa. You can skip the roasting step if using frozen mango.

How can I make this salsa less watery?

If your salsa turns out too watery, you can strain it through a cheesecloth or a fine-mesh strainer to remove excess liquid.

Can I adjust the sweetness of the salsa?

If you prefer a sweeter salsa, you can add a little honey or agave syrup to taste.

Is this salsa spicy?

Yes, this salsa can be spicy depending on how many habaneros you use and if you keep the seeds in. If you prefer a milder version, remove the seeds and membranes.

Conclusion

Roasted Mango Habanero Salsa is a flavorful and versatile condiment that combines the sweetness of mango with the heat of habanero peppers, creating a unique and delicious blend. Whether you’re enjoying it with chips, topping your favorite dishes, or using it as a dip, it’s sure to become a new favorite in your kitchen!