Roasted Mango Habanero Salsa

This juicy, roasted mango habanero salsa recipe is a perfect combination of sweet and spicy. Roasted tomatoes and onion, fresh mango, fiery habanero peppers, lime juice, and cilantro combine to create a spicy salsa that's excellent on everything from tacos to chips!

5 from 43 votes

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Course: Appetizer, Condiment, Side Dish, Snack

Cuisine: Mexican, Tex-Mex

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 37kcal

Equipment

Baking Sheet
Kitchen Knife
Paring Knife
Mini Food Processor or Food Processor, or Blender

Ingredients

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

Instructions

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.

Notes

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.

Nutrition