Description
This vibrant Roasted Mango Habanero Salsa combines sweet, smoky, and spicy flavors for a deliciously bold condiment. Roasting the mango, habanero, tomatoes, and onion under the broiler adds a wonderful char and depth of flavor, while fresh cilantro and lime juice brighten the salsa. Perfectly balanced and versatile, this salsa complements tortilla chips, grilled meats, and tacos.
Ingredients
Scale
Main Ingredients
- 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)
- 1 tablespoon avocado oil
- 3 cloves garlic
- 1 cup fresh cilantro (loosely packed)
- Juice of 1-2 limes (adjust to taste)
- Salt to taste
Instructions
- Roast the Ingredients: Preheat your broiler and toss the mango, habanero peppers, tomatoes, and onion with avocado oil. Arrange them on a parchment-lined baking sheet. Broil for 5-8 minutes, turning halfway through, until the skins blister but do not burn to develop a smoky flavor.
- Prepare the Produce: Allow the roasted ingredients to cool slightly. Gently squeeze out excess liquid and seeds from the tomatoes to prevent watery salsa. Peel off the skins from the mango, tomatoes, and peppers, which should come off easily after roasting.
- Blend the Salsa: Add the peeled roasted mango, habaneros, tomatoes, onion, along with garlic and cilantro, to a food processor. Pulse until you reach your preferred salsa consistency. Adjust seasoning 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 let the flavors meld. This salsa pairs excellently with tortilla chips, grilled chicken, fish, tacos, or any grilled meats.
Notes
- Adjust the number of habanero peppers to control the salsa’s spiciness.
- Removing tomato seeds and excess liquid prevents a watery salsa.
- Using avocado oil helps withstand high broiler heat and adds a subtle richness.
- Peeling the roasted ingredients enhances the texture and flavor of the salsa.
- Allowing the salsa to chill for 30 minutes intensifies the flavors.
