Mango Habanero Salsa recipe

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Ingredients

1 habanero pepper
½ mango - peeled, seeded, and cubed
⅓ large sweet onion, cut into 1/2-inch slices
1 tablespoon vegetable oil, or more as needed
1 clove garlic
¼ cup fresh cilantro, or to taste
1 tablespoon lime juice
1 teaspoon salt
ground black pepper to taste
1 pinch ground cumin, or to taste

Nutrition Info

52.1 calories
carbohydrate: 5.4 g
cholesterol: : -
fat: 3.6 g
fiber: 0.8 g
protein: 0.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 584.5 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil, toss to coat evenly.

  3. Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf, broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool.

  4. Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender, add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.

Recipe Yield

4 servings

Recipe Note

Sweet, tangy, and definitely lots of heat! A great salsa to eat with flaxseed tortilla chips or your favorite chip.

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