I got the inspiration to make this recipe when I went to the grocery store looking specifically for a mango habanero salsa that I was desperately craving. I just wasn’t excited about the sad mushy textures, bland colors, and additives. I thought “I could make my own with fresh local produce and season it to my liking!” This is an absolute crowd pleaser, so make it for your next event to impress! Bonus if you have your own garden veggies. I should have some later in the year to use.
I’ve made lots of salsas, but this is one of my favorites. This salsa is all natural so to keep it shelf stable make sure to preserve it by canning! Stay tuned for my “How To” on preserving. Try out this salsa with my Homemade Tortilla Chips that fry up nice and crispy in just minutes! You can also use this salsa in burritos, on top of rice bowls, with shrimp, or with some tacos de pollo.
To Make This Recipe You Will Need
Produce to Roast- Tomatoes, Habanero Peppers, Red Onion, Jalapeño, and Garlic.
Cold Produce- Mangoes, Cilantro, and Lime.
Seasonings- Salt, Pepper, Garlic Powder, Onion Powder, and Paprika.
The thing about this recipe is that it is so versatile to make exactly to your liking! If you want it spicier, add some more peppers! Use Roma tomatoes instead of vine. I love salsa because I can use up any produce that might be left from other recipes. Like these Habanero peppers are leftover from my Jerk Chicken, recipe coming soon!
Preheat your oven to broil. Remove tops and halve the tomatoes, habaneros, and jalapeños. Remove seeds from tomatoes, and it’s optional to remove seeds from the peppers, they are where the kick comes from. I went for a medium hot salsa, so I left about half the seeds.
Cut both ends off the onion and cut in half, peel off the outer skin. Peel the garlic cloves and add ingredients to a baking sheet lined with parchment paper. Brush with oil and sprinkle with salt.
Roast the veggies for 10-15 minutes, and make sure to keep an eye on them! If your broiler has hi/lo options, roast on low. Once the veggies are broiled, add them to a bowl to cool.
While cooling, dice the mango with a grid pattern and scoop out of the skins. Using a food processor, blend the roasted veggies, seasonings, honey, lime, and cilantro. Add the fresh mango, and pulse until desired consistency. I like to refrigerate my salsa and enjoy it cold, but you can serve it immediately if you just can’t wait to dig in!
Homemade Tortilla Chips
Making tortilla chips at home is simple if you have the three ingredients required. Using just corn tortillas, oil, and salt you can whip up some restaurant style chips. Who doesn’t love when they bring out hot and crispy chips? Learn how to make them here!
Roasted Mango Habanero Salsa
Made with only the freshest and most natural ingredients, tomatoes and veggies roasted to perfection, ripe juicy mangoes, and some really spicy peppers!
Ingredients
Seasoning
Instructions
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Prep veggies by halving and de-seeding. Add tomato, jalapeño, onion, habanero and garlic to a sheet pan lined with parchment paper. Brush with olive oil and sprinkle with salt.
Turn oven on to broil and roast for 10-15 minutes. Keep an eye on these, so they don’t burn.
Once roasted, remove from oven and place in a separate bowl to cool. Dice the mangoes and roughly chop cilantro.
Transfer roasted veggies, cilantro, honey, seasonings, and lime juice to food processor. Pulse until combined, then add the chopped mango. Continue pulsing until you reach the desired consistency.
(Suggested) Refrigerate for 3+ hours to allow the flavors to meld and salsa to cool.
Note
To kick up the spice, add more habanero peppers!
Add anything you want to this salsa, red pepper or corn would make excellent additions.
I absolutely love these healthy, fresh and colorful recipes! What should I make next? Let me know in the comments below and it could be my next recipe! I hope you enjoyed my Roasted Mango Habanero Salsa Recipe, and feel free to stick around to see some other delicious recipes.
