Mango Habanero Salsa
This authentic mango habanero salsa uses traditional Mexican techniques to make the perfect sweet and spicy salsa. It’s bold, fresh and flavorful!
Servings: 11 servings
Calories: 18kcal
Equipment
Ingredients
- 1 mango
- 1-3 habaneros read more below
- 3 roma tomatoes
- ¼ white onion peeled
- 2 cloves garlic peeled
- ¼ cup cilantro
- ¼ cup lime juice about 1-2 limes
- ½ teaspoon salt
Instructions
- Preheat oven to broil.
- Slice roma tomatoes in half and set skin-side up onto a lightly oiled or aluminum foil lined baking sheet.3 roma tomatoes
- Add white onion and garlic onto baking sheet.¼ white onion, 2 cloves garlic
- Broil for 5-8 minutes, until tomato skins have char.
- Remove from heat and allow to cool slightly, for a few minutes.
- Remove stems from habaneros and slice in half lengthwise (I highly suggest use gloves to avoid touching your eyes/face). For those who prefer minimal heat, I suggest removing the seeds.1-3 habaneros
- Cut and peel mango into large cubes.1 mango
- Add cubed mango, habanero, cilantro and the broiled onion and garlic cloves to a blender or food processor with lime juice and salt.¼ cup lime juice, ½ teaspoon salt, ¼ cup cilantro
- Process/blend until mango chunks are a smooth pureed consistency (or if you prefer a chunkier salsa, barely pulse for 15-seconds).
- Add charred roma tomatoes (keep on charred skins, they add extra flavor!) and blend on low for 15-20 seconds, until tomatoes are broken into smaller chunks but not fully pureed. This keeps the salsa thick and chunky.
- Transfer to a bowl and serve immediately or allow flavors to sit in the fridge (cover the bowl) for a few hours.
- Reminder: salsas get spicier as they sit, so while the habanero mango salsa may be mild or medium to begin with, it may get to a more hot level of heat over time.
Video
Notes
Storage directions: Store homemade salsa in an airtight container in the refrigerator for up to 3-5 days.
Freezing directions: You definitely can freeze salsas (I suggest using Souper Cubes!), but the consistency and texture will not last the same as fresh.
Mild, medium or hot. I love some heat, but when I want a salsa, I want uninterrupted tortilla chip dipping and minimal heat. For a mild salsa, I suggest using only 1 habanero - remember the salsa will get hotter as it sits. For an extremely mild salsa, you can even swap out the habanero for a jalapeño (76-100 times less spicy!). For a medium salsa, I suggest adding 2-3 habaneros. Anything in the hot+ range, I suggest trying 3 habaneros and adding more to taste.
Chunky vs smooth salsa. While there’s no right or wrong way to enjoy a salsa, a tried and true Mexican salsa is blended together into a liquid consistency, unlike the equally delicious but different chopped pico de gallo. For this habanero mango salsa, add the charred tomatoes last so as to keep the salsa on the thicker side. However, if you want a super smooth salsa, you can keep on blending!
Use gloves. This is not the time to be brave and risk it all for the salsa - habaneros can cause a lot of pain if you touch your eye or other parts of your body after handling. I highly suggest using gloves while touching and cutting the habaneros in this salsa.
Make ahead. Making this mango habanero salsa ahead is the best! It tastes great served a day or two later. Just remember that, as with all homemade salsas, the heat increases over time.
Nutrition
Serving: 0.25cup | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 107mg | Potassium: 89mg | Fiber: 1g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 1mg