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mango habanero salsa in a bowl with tortilla chips.
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Mango Habanero Salsa

This sweet and spicy salsa with roasted vegetables and bright refreshing mango is a delicious dip, condiment, and appetizer.
Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 54kcal
Author Marlynn Schotland

Equipment

Ingredients

  • 4 tomatoes
  • 2-3 habañero peppers
  • 1 medium onion, quartered
  • 2 garlic cloves
  • 2 Tablespoons olive oil
  • 2 ripe mangoes, peeled, pitted, and cubed
  • ½ cup cilantro leaves
  • 1½ teaspoon salt
  • 1 juiced lime

Instructions

  • Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  • In a large bowl, add the tomatoes, onions, habañeros, garlic cloves, and olive oil. Toss together gently to coat, then spread the coated vegetables out onto the prepared, lined baking sheet.
  • Roast at 450°F for 20-25 minutes, until the vegetables have a slight char on them. If the vegetables are not as charred as you would like, you can then switch the oven to broil and broil for 3-4 minutes.
  • Add the roasted vegetables, mango, cilantro, salt, and lime juice to a food processor (or high powered blender).
  • Process on low to start, then increase speed to high and process until the salsa reaches your desired level of chunkiness.
  • Pour the salsa into a bowl and cover, then chill in the refrigerator for at least 2 hours before serving.

Notes

Makes approximately 2 cups, or 12-16 servings.
Storage: store salsa in an airtight container, such as a mason jar, in the refrigerator for up to one week. 

Nutrition

Calories: 54kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 294mg | Potassium: 179mg | Fiber: 1g | Sugar: 6g | Vitamin A: 776IU | Vitamin C: 22mg | Calcium: 12mg | Iron: 0.2mg