This homemade Mango Habanero Salsa is the perfect mix of sweet and spicy, made from all fresh ingredients. Ripe mangoes and spicy habanero peppers are the perfect combination atop fish tacos or tortilla chips!
Jump to:
This flavorful salsa is next level! One of my favorite ways to make homemade salsa is to roast and char the vegetables. If you think this recipe looks familiar, you are not wrong! I chose to tweak my Roasted Habanero Salsa. The roasted veggies bring a subtle smoky flavor to the spicy salsa that are all balanced out by the sweet mango.
If you're a fan of fruit salsa like I am, you'll also love my Mango Salsa Fish Tacos or my Pineapple salsa over BBQ Chicken Tacos.
Ingredients
- Beefsteak or vine-ripened tomatoes. I like to use medium-large tomatoes for this recipe so they roast evenly with the other vegetables.
- Bell peppers. I used red and green peppers for this recipe. The red adds sweetness while the green adds an earthy bitter base flavor.
- Yellow onion. Roasted onions add depth and rich sweetness to the salsa.
- Habanero pepper. These spicy peppers are known for their intense spiciness, which adds a significant amount of heat to the salsa
- Mango. Mangoes are naturally sweet fruits, providing a pleasant contrast to the spicy heat of habanero peppers.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- Red onion or white onion would work just as well in this recipe!
- Frozen mango. You can use frozen mango chunks! Be sure to defrost the mango overnight in the refrigerator and drain any excess liquid.
- Swap out the peppers. Omit the bell peppers and add extra tomatoes for their sweet flavor.
- Extra heat. Add an extra habanero pepper for more kick. Alternatively, you can use jalapeño peppers if you prefer their flavor profile.
- Extra ingredients. This recipe uses fresh cilantro and fresh lime juice to balance out the other ingredients. Feel free to use fresh lemon juice or parsley instead.
🔪Instructions
Step 1: Preheat the oven to 500 degrees F. Add your onion, bell pepper, habanero peppers and tomatoes to a baking sheet and sprinkle with olive oil. Bake for 10 minutes.
Step 2: Remove the habanero and continue baking the other ingredients for 5-10 minutes until slightly charred.
Step 3: Allow the vegetables to cool. Then, add them to the blender or food processor along with the remaining ingredients.
Step 4: Pulse, until salsa has reached desired consistency. Serve with your favorite tortilla chips and enjoy!
Sarah's Favorite
Food Processor
When I need to chop, blend, pulse or shred cheese I use my go-to food processor.
👩🏻🍳Sarah's Top Tips
- Balance the flavors. Achieving the perfect balance of sweet, spicy, tangy, and savory flavors is key to a great mango habanero salsa.
- Habanero peppers are very spicy. I recommend that you wear gloves when handling hot peppers and avoid touching your face. Wash your hands immediately after handling.
- Your salsa, your heat preference. Adjust the level of heat to your liking. You can add a smaller amount for a milder salsa or large amount of habanero for a spicier salsa depending on your tolerance to spice.
- Blend to desired consistency. If you prefer a chunky salsa, pulse the ingredients for less time. For a smoother salsa, blend longer.
🥗Serving
Serve this Mango Habanero Salsa on top of homemade nachos, crispy cod, flank-steak fajitas, or as an appetizer with tortilla chips.
🥣Storage & Reheating
Mango Habanero Salsa can be stored in an airtight container in the refrigerator for up to a week.
You can also freeze leftovers in a freezer-safe container for up to 4 months. Defrost in the refrigerator overnight!
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Mango Habanero Salsa
Video
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
- 2 beefsteak or vine-ripened tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 habanero pepper
- 1 mango, diced
- 1 teaspoon olive oil
- ½ lime, juiced
- 2 garlic cloves
- ¼ cup cilantro
- salt and black pepper, to taste
Instructions
- Preheat oven to 500 degrees F.
- Cut tomatoes, peppers and onion in half, place on the baking sheet and drizzle with olive oil.
- Place baking sheet in the oven and roast for 10 minutes. Remove the habanero and roast the remaining vegetables for another 5-10 minutes until slightly charred.
- Allow the vegetables to cool to room temperature for about 10-15 minutes then add to a blender or food processor with the remaining ingredients.
- Pulse a few times until salsa has reached desired consistency, pulse less for chunky salsa and more for a smoother salsa.
- Enjoy!
Sarah's Tips
- Balance the flavors. Achieving the perfect balance of sweet, spicy, tangy, and savory flavors is key to a great mango habanero salsa.
- Habanero peppers are very spicy. I recommend that you wear gloves when handling hot peppers and avoid touching your face. Wash your hands immediately after handling.
- Your salsa, your heat preference. Adjust the level of heat to your liking. You can add a smaller amount for a milder salsa or large amount of habanero for a spicier salsa depending on your tolerance to spice.
- Blend to desired consistency. If you prefer a chunky salsa, pulse the ingredients for less time. For a smoother salsa, blend longer.
- Mango Habanero Salsa can be stored in an airtight container in the refrigerator for up to a week.
- You can also freeze leftovers in a freezer-safe container for up to 4 months. Defrost in the refrigerator overnight!
Comments
No Comments