Mango Habanero Salsa
servings
This sweet and spicy mango habanero salsa is full of fresh flavor that will make your taste buds sing.
Equipment
- 1 Food Processor
Ingredients
- 3 medium size tomatoes
- 2-3 habanero peppers
- 2 jalapeno peppers
- 1 medium/large mango diced
- ½ red onion
- 2 cloves garlic
- 3 tablespoon fresh chopped cilantro
- 1 tablespoon avocado oil
- salt to taste
Instructions
- Preheat the oven to broil.
- Line a large baking sheet with parchment paper.
- Slice the tomatoes in half and remove cores. Set skin side up on the baking sheet.
- Remove stems from the jalapeño peppers and habanero peppers. Cut in half lengthwise. Set on the baking sheet, skin side up.
- Cut onion half in half. Place on the baking sheet.
- Brush vegetables with oil.
- Set rack in the top ⅓ of the oven and broil for 15 minutes. Keep an eye on them. Do not leave unattended.
- Turn off the oven and set the pan aside to cool.
- Once ingredients have cooled some, put them into your food processor with the cilantro, garlic and salt. Process until the consistency you want.
- Add the diced mangoes and pulse the food processor until the mangoes are mixed with the rest of the salsa.
- Transfer to a bowl and cover. Refrigerate for about 4 hours for flavors to blend.
Notes
- If you are low on time, you can skip the broiling. The salsa will have a different flavor but still be very good.
- Add as many habaneros as you’d like! The salsa is medium-hot as written but add a few more habaneros for more heat.
- For more mango flavor, add a second mango.
Nutrition
Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 244mg | Fiber: 2g | Sugar: 7g | Vitamin A: 981IU | Vitamin C: 32mg | Calcium: 15mg | Iron: 1mg