Mango Habanero Salsa
This roasted mango habanero salsa is slightly sweet, smoky, with a spicy, irresistible kick. It's great with chips, with seafood, tacos, and so much more!
Servings: 4 Servings
Calories: 101kcal
Equipment
Ingredients
- 6 small tomatillos
- 1 large tomato
- ½ red onion
- garlic cloves
- 2 Serrano peppers
- 2 habanero peppers
- 1 tablespoon olive oil
- 1 large mango
- ¼ cup cilantro
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cumin powder
- 1 medium lime
Instructions
- Add tomatillos, tomato, red onion, garlic, serranos, and habaneros to a foil-lined tray. Brush with oil, then broil on high for 8 minutes or until charred, flipping halfway through. Remove garlic so it doesn't burn.
- Peel charred skin off of the tomato, serranos, and garlic. Place charred veggies in a food processor, along with cubed fresh mango and chopped cilantro. Season with salt, black pepper, and cumin, then add lime juice. Blend until the desired consistency is achieved. Taste and adjust the seasoning as needed before serving.
Notes
- If you prefer a chunkier texture, you can chop the veggies by hand instead of using a blender or a food processor.
- Be sure to wear gloves if chopping habaneros by hand.
- Adjust the heat level by adding more or less habaneros.
- Store in an airtight container in the fridge for up to one week.
Nutrition
Serving: 1Serving | Calories: 101kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Sodium: 296mg | Fiber: 3g | Sugar: 12g
