I've been making homemade salsa for years, and the step that makes all the difference is roasting the vegetables before they ever touch the food processor. This mango habanero salsa comes together in under 40 minutes. Ripe mango is balanced with charred habaneros and tomatoes, blended to the consistency you want. It's the kind of thing you make once for chips and then find yourself putting on everything in the fridge.
Jump to:
This flavorful salsa is next level! One of my favorite ways to make homemade salsa is to roast and char the vegetables. Roasting the habaneros and tomatoes first is what makes this mango habanero salsa so good. That smoky depth balanced with sweet mango is hard to beat. The charring mellows the heat of the habanero, which is something a raw salsa can't replicate. My roasted tomato and habanero salsa uses the same roasting technique and is another great one to have in your rotation if you want something without the fruit.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- 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.
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 the desired consistency. Serve with your favorite tortilla chips and enjoy!
Sarah's Top Tips
- 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 a large amount of habanero for a spicier salsa, depending on your tolerance to spice.
- To reduce heat, remove the seeds and white membrane before roasting. That's where most of the capsaicin lives.
- Blend to desired consistency. If you prefer a chunky salsa, pulse the ingredients for less time. For a smoother salsa, blend longer.
If you're planning ahead, this salsa stores beautifully in the fridge for up to a week, which makes it a great thing to prep on Sunday. It's also excellent on crispy cod or spooned over flank steak fajitas if you're looking for ways to use it beyond the chip bowl.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Simple Roasted 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 with the habanero and drizzle with olive oil.2 beefsteak or vine-ripened tomatoes, 1 red bell pepper, 1 green bell pepper, 1 yellow onion, 1 habanero pepper
- 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.1 mango, 1 teaspoon olive oil, ½ lime, 2 garlic cloves, ¼ cup cilantro, salt and black pepper
- Pulse a few times until salsa has reached desired consistency, pulse less for chunky salsa and more for a smoother salsa.
Sarah's Tips
- 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