Get the Recipe: Best Habanero Mango Salsa
This Habanero Mango Salsa is spicy, flavorful, and easy to make! It is much better than any store bought salsa. This recipe is packed with flavor and great for chips, veggies, meats, and so much more!
Ingredients
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Slice tomatoes in half and drizzle all over with olive oil.
- Arrange tomatoes face down on baking pan. Bake for 15 minutes.
- After 15 minutes, remove from oven. Add sliced habanero pepper, diced mango and chopped red pepper to baking pan alongside tomatoes.
- Bake for another 15 minutes.
- Then, remove from oven. Add contents to a blender. Add in cilantro and sea salt to blender.
- Blend on high for 5 to 30 seconds. The longer you blend, the thinner this salsa will become.
- Finally, either serve warm immediately or store in fridge unless ready to consume.
Notes
- Fresh tomatoes (not canned) yield the best result. Canned can be used, but this salsa won't taste quite as fresh.
- Habanero peppers are VERY hot! Feel free to omit for a very mild salsa.
- De-seed habanero peppers for a medium spiced salsa. Leave seeds in for a VERY spicy salsa.
- Fresh or frozen mango chunks work.
- Blend salsa until desired consistency is reached. For a chunky salsa, only about 5 seconds of blending time is needed. For a very thin salsa, blend for about 30 seconds.
- Store leftovers in an airtight container in the fridge for up to 1 week.
- This recipe can be made without roasting the ingredients. Just blend everything together and serve. The roasting adds a ton of flavor, but this can be made much quicker without it.
Calories: 60kcal, Carbohydrates: 7g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 149mg, Potassium: 189mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1149IU, Vitamin C: 37mg, Calcium: 9mg, Iron: 1mg