- 4 roma tomatoes
- 2 cups chopped mango about one 20 oz can, juice strained
- 1 to 2 habanero peppers sliced in half, deveined and deseeded
- ½ white onion peeled and quartered
- 1 clove garlic unpeeled
- 1 to 2 limes juice of, about 2 to 4 tablespoons
- 1 cup fresh cilantro lightly packed
- kosher salt to taste
- olive oil optional, for roasting
Place the tomatoes, onion, habanero, and mango on a sheet tray, spraying or brushing with olive oil and seasoning with salt.
Roast in a 400 degree Fahrenheit oven for about 30 minutes, until the edges start to darken.
Add all ingredients to a mini food processor, food processor, or high speed blender.
Blend until you reach your desired consistency, taste for seasoning, and serve.
General
- I recommend a slightly thick sauce without too many large chunks or you may get a very spicy bite of habanero.
- Using a paring knife to devein the habaneros will limit the chance of it spraying and potentially getting in your eyes.
- Wear gloves when handling habaneros. This will prevent any potential burning when you undoubtedly touch your face later that day. Plastic gloves are excellent for this.
Storage
- Fridge This salsa can be stored for about a week in the fridge.
- Freezer You can freeze roasted salsa, as well. Store it in an airtight container (I like to use gallon freezer bags). It should stay fresh for up to 4 months.
Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 177mg | Fiber: 1g | Sugar: 7g | Vitamin A: 856IU | Vitamin C: 25mg | Calcium: 14mg | Iron: 0.3mg