Mango Habanero Salsa

Mango Habanero Salsa

5
CookingSpice 0

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

2 h 35 m servings 52 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

5

Spicy, flavorful, and delicious salsa! I made this for a potluck, and everyone loved it.

Simple, delicious, amazing salsa with just the right flavor and kick!!

This is more savory and oniony than I was hoping for. I could barely taste the mango and ended up adding peaches to give it a balance of hot to sweet. For my taste, this isn't working.

I made this salsa but instead of a habanero I used a homegrown Trinidad Scorpion Butch-T pepper. Given the spicyness of this pepper I doubled everything else. I was delicious! Next time I will...

Made this for a salsa competition at work, and coworkers devoured it! It was gone. The heat comes on slowly and you can really taste the mango when you first put it into your mouth. NOTES: 1) Th...