Roasted Mango-Habanero Salsa recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
6
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Calories
42 kcal
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Course
Side Dish, Condiments
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Cuisine
American
Roasted Mango-Habanero Salsa recipe
Description
The salsa begins by broiling halved tomatoes, habaneros, jalapeños, and quartered red bell peppers to char and soften their skins, enhancing smoky and sweet notes. The habaneros and jalapeños are halved and stemmed prior to roasting. Mango is separately sautéed in olive oil until lightly browned to bring out sweetness and add caramelized flavor.
After broiling, skins are peeled from the tomatoes, jalapeños, and bell peppers, ensuring a smooth texture. All ingredients including lime juice, chopped cilantro, and salt are combined in a food processor until fully pureed. The salsa is refrigerated for about 4 hours to allow flavors to meld and intensify.
This salsa delivers medium to hot heat with complex sweet and smoky undertones, making it suitable for serving with chips, grilled meats, or as a topping for tacos. Adjusting the number of habanero peppers can increase heat intensity.
Note the careful roasting and peeling steps help achieve a balanced smooth texture without bitterness from skins. Sautéing mango separately enhances its flavor distinctively in the salsa.
Ingredients
- 3 tomato medium sized
- 2 habanero pepper or more for hotter salsa - I used 10 habaneros
- 1 red bell pepper
- 2 jalapeno pepper
- 1 Mango peeled and chopped (choose a mango not overly soft, medium sized
- 1 lime juice from 1
- 3 tablespoons cilantro fresh, chopped
- 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.
Notes
- This salsa is medium to hot due to habanero peppers; increase peppers for more heat.
- The roasting and peeling process develops smoky flavor and smooth texture.
- Sautéing mango enhances its sweetness and caramelized notes in the salsa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Sodium | 4mg | 0% |
| Potassium | 256mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1525IU | 31% |
| Vitamin C | 54.1mg | 60% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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