Mango Habanero Salsa
This mango habanero salsa recipe is a perfect mix of sweet and spicy. Sweet juicy mangos and crisp hot habaneros are cooked down to release a deep flavor. One that you won't be able to get enough of!
- 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
Instant Pot Cooking Blender Instructions
Roughly chop the tomatoes, onion, and garlic. Cut and seed the habaneros using gloves so as not to burn your fingers. Cut the mango into large chunks.
Add about 2 teaspoons of oil to the bottom of the Instant Pot cooking blender (to prevent scorching). Add the rest of the ingredients in the order listed.
Choose the "pulse" function and set the speed to 6. Pulse 3-4 times, for a total of 35 seconds.
Set the blender to the "soup" function and choose setting 1 for chunky soup. Set the time to 10:00 minutes.
When done, carefully transfer the salsa to a mason jar or bowl. Allow to cool and then taste, adding more salt if desired. Cover and store in the fridge. Serve chilled or at room temperature.
Non-Cooking Blender Instructions
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.
Pressure Cooker Instructions
Add 1 to 2 cups of water to the bottom of your Instant Pot (depending on size and recommended water amounts). Place a trivet inside and cake pan or other oven-safe bowl on top of the trivet.
Add all ingredients except for the cilantro. Close the lid and seal the vent. Set to pressure cook on high for 5 minutes. Do a quick release when finished.
Remove the pan and add cilantro. Either mash or transfer to a blender and pulse a few times, until the salsa is as chunky or smooth as you'd like.
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.
Instead of making cooked salsa in an Instant Pot Blender, use the stove and a traditional blender or a pressure cooker.
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