Mango Habanero Salsa
Mango Habanero Salsa is made with roasted tomatoes, habanero peppers, mangos and onions, then blended into a smooth, sweet and spicy salsa perfect for dipping salty tortilla chips.
Servings: 10
Calories: 37kcal
Equipment
Ingredients
- 2 tomatoes large garden or beefsteak tomatoes
- 6 habaneros use 8-10 for hotter and 1-2 for milder
- 1 onion
- 1 garlic clove
- 2 mangos
- ¼ cup fresh cilantro
- ½ teaspoon salt plus more to taste
Instructions
- Roughly chop the tomatoes, onion, and garlic. Cut and seed the habaneros using gloves so you do not burn your fingers. Cut the mango into large chunks.
- Bring 1 tablespoon of oil, tomatoes, mangoes, habaneros, onions, and garlic to a simmer on the stove. Cook down for 7 minutes, stirring frequently.
- Transfer to a blender, add salt and cilantro, and pulse a few times until the salsa is at your desired texture
Notes
Keep it fresh, not cooked: dice all ingredients and simply mix together instead of cooking and blending them.
Make it hotter: add more habaneros to make a spicier salsa.
Make it milder: add only 1 or 2 habaneros to achieve a milder salsa.
Add jalapenos or bell peppers: for even more texture and spice, add a bell pepper or throw in a jalapeno along with the habaneros.
Store in the fridge for 5-7 days. For a salsa that will last 2-3 weeks, add 1 tablespoon of white vinegar to the finished product. Vinegar acts as a preservative and is added to many store bought and shelf-stable sauces to give them a longer life.
Mango habanero salsa can also be stored in the freezer for around 2 months.
Mango habanero salsa can also be stored in the freezer for around 2 months.
Nutrition
Serving: 2oz | Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 119mg | Potassium: 167mg | Fiber: 1g | Sugar: 7g | Vitamin A: 737IU | Vitamin C: 28mg | Calcium: 11mg | Iron: 1mg
