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. ORCAST 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.
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.
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.
STORE: Store in an airtight container in the refrigerator for 3-5 days.
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.