Description
This Roasted Mango Habanero Salsa is a perfect balance of sweet, spicy, and tangy flavors. Roasting the ingredients adds a depth of flavor to this vibrant and versatile salsa.
Ingredients
Scale
Mango Habanero Salsa:
- 2 ripe mangoes, peeled, pitted, and diced
- 2 habanero peppers, stems removed
- 1 small red bell pepper, seeded and quartered
- ½ medium red onion, peeled and quartered
- 3 cloves garlic, peeled
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp honey
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare ingredients: Place mango, habanero peppers, red bell pepper, onion, and garlic on the baking sheet. Drizzle with olive oil and toss to coat.
- Roast: Roast for 15–18 minutes, turning once, until vegetables are softened and lightly charred. Remove from oven and let cool slightly.
- Blend: Transfer roasted ingredients to a blender or food processor. Add lime juice, honey, salt, and pepper; blend until smooth.
- Finish: Stir in fresh cilantro. Taste and adjust seasoning as desired.
- Serve: Serve chilled or at room temperature with chips, grilled meats, or tacos.
Notes
- For a milder salsa, remove seeds from the habaneros before roasting, or replace one habanero with a jalapeño.
- This salsa can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Condiment
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tbsp
- Calories: 25
- Sugar: 5 g
- Sodium: 60 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
