Description
This vibrant Roasted Mango Habanero Salsa combines the sweet juiciness of ripe mangoes with the fiery kick of habanero peppers, enhanced by roasted tomatoes, onions, and fresh cilantro. Broiling the ingredients intensifies their flavors and adds a smoky dimension, creating a deliciously balanced salsa perfect for chips, tacos, grilled meats, and seafood.
Ingredients
Scale
Fresh Produce
- 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)
- 3 cloves garlic
- 1 cup fresh cilantro (loosely packed)
- Juice of 1-2 limes (adjust to taste)
Oils & Seasoning
- 1 tablespoon avocado oil
- Salt to taste
Instructions
- Roast the Ingredients: Preheat your broiler. Toss the mango cheeks, habanero peppers, halved tomatoes, and quartered white onion with avocado oil. Arrange them evenly on a parchment-lined baking sheet. Broil for 5 to 8 minutes until the skins are blistered, turning them halfway through cooking to prevent burning and ensure even charring.
- Prepare the Produce: Allow the roasted ingredients to cool slightly to handle safely. Squeeze out any excess liquid and seeds from the tomatoes to prevent the salsa from becoming watery. Peel off the skins from the mango, tomatoes, and habanero peppers; they should come off easily after broiling.
- Blend the Salsa: Place the peeled roasted mango, habaneros, tomatoes, and onion into a food processor. Add the garlic cloves and loosely packed fresh cilantro. Pulse the mixture until you achieve your desired salsa consistency, whether chunky or smooth. Adjust the flavor by adding lime juice and salt to taste.
- Serve: You can serve the salsa warm immediately or refrigerate it for at least 30 minutes to enhance the flavors. This roasted mango habanero salsa pairs excellently with tortilla chips, grilled meats, chicken, fish, or as a zesty topping for tacos.
Notes
- Adjust the number of habanero peppers based on your spice tolerance; remove seeds for milder heat.
- Peeling after roasting helps remove bitterness and softens the peppers and tomatoes.
- Refrigerating the salsa for at least 30 minutes improves flavor melding.
- Use avocado oil for its high smoke point and neutral flavor during broiling.
- To reduce watery salsa, remove excess tomato seeds and liquid before blending.
