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mango habanero salsa in a food processor on a wooden table

Roasted Mango Habanero Salsa

Sweet and spicy salsa with roasted mango, habanero, onions, and garlic. Perfect for chip dipping or topping tacos, enchiladas, chicken, pork or fish.
5 from 1 vote
Prep Time 10 mins
Cook Time 8 mins
Course Appetizer, sauce, Snack
Cuisine Mexican American
Servings 6
Calories 225 kcal

Equipment

  • food processor
  • oven

Ingredients
  

  • 1 mango cut into cheeks
  • 1-2 Habanero peppers
  • ½ pound Roma or plum tomatoes halved
  • ½ white onion quartered
  • 3 cloves garlic
  • 1 handful cilantro rough chopped
  • 1-2 limes juiced
  • salt and pepper to taste

Instructions
 

  • BROIL: Toss mango cheeks, habanero, tomato halves, and onion quarters with vegetable oil, then arrange them on a foil lined baking sheet. Broil for about 5-8 minutes, until skins are blistering. Turn halfway through.
    OR
    CAST IRON: Alternatively, you can roast the veggies in a cast iron pan on the stove top. Heat a cast iron over high heat. Coat mango cheeks, habanero, tomato halves, and onion quarters with vegetable oil, and sear until skin is blistering, for about 5-8 minutes. Use tongs to rotate halfway through.
    tomatoes, mango, onion, and habanero roasted on a baking sheet on a wooden table
  • PREP: Squeeze the excess liquid and seeds out of the tomatoes before adding them to the food processor. This will help your salsa be less watery. Peel skins off mango. Optional: Remove skins from the tomatoes and peppers. They should pull right off after broiling.
  • BLEND: Add mango, habanero, tomatoes, onion, garlic to food processor and pulse until desired consistency. Add in cilantro, lime juice, salt, and pepper to taste.
    For milder salsa: Remove seeds and inner membranes from habaneros. Add habaneros one half at a time until you reach your desired level of spiciness.
    For spicier salsa: Keep seeds and membranes on when blending. Add a second or third habanero until you reach your desired level of spiciness.
    mango habanero salsa ingredients in a food processor before blending
  • SERVE: Serve warm or chilled with tortilla chips, or as a topping for chicken, tacos, fish, or enchiladas. Salsa tastes the best after chilling for 30 minutes - 1 day.
    mango habanero salsa in a food processor on a wooden table
  • STORE: Store in an airtight container in the refrigerator for 3-5 days.

Notes

  • Pictures show the habanero sliced in half before roasting, but I have found it is better to LEAVE THEM WHOLE for roasting. This cuts down on the amount of spicy vapors emitted. 
  • Use gloves when handling spicy peppers. 
  • Be cautious of pepper vapors when broiling, they may burn your eyes or throat. 
  • Start by adding one habanero, blending, then tasting. If you want more heat, add the second habanero pepper.
  • I pick up a few extra limes in case they aren't very juicy. 

Nutrition

Sodium: 21mgCalcium: 101mgVitamin C: 148mgVitamin A: 4529IUSugar: 38gFiber: 9gPotassium: 1123mgCalories: 225kcalSaturated Fat: 1gFat: 2gProtein: 6gCarbohydrates: 56gIron: 2mg
Keyword appetizer, salsa, sauce, spicy
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