Mango Habanero Salsa
Mango habanero salsa strikes the balance between sweet and spicy. Serve it chunky or blended. This recipe is perfect with tortilla chips, tacos, quesadillas, or anything grilled!
Servings: 2 cups
Calories: 140kcal
Cost: $7
Equipment
- 1 knife
- 1 cutting board
Ingredients
- 2 cups (330g) mango, roughly chopped
- 1 to 2 habanero peppers
- 2 large tomatoes, seeds removed and roughly chopped
- ½ red bell pepper, roughly chopped
- ½ red onion, roughly chopped
- 1 lime, juiced
- optional - add salt, pepper, roughly chopped cilantro, and lime for additional flavor.
Instructions
Step One - Blending:
- Combine mango, habanero peppers, tomatoes, bell pepper, onion, lime juice, cilantro, and salt in a food processor or blender. Pulse until you reach your desired texture, chunky or smooth.
Step Two - Serving:
- Transfer the salsa to a serving bowl. Adjust the flavor with salt, pepper, cilantro, and/or lime juice to personal preference. Garnish with cilantro and lime wedges, if desired.
Notes
About Habaneros: Habaneros are very hot on the pepper scale. I recommend starting with a portion of the pepper and adding until the desired heat is achieved. For safety, wear gloves and avoid touching your eyes. These little guys are HOT!
Storage: Salsa is best fresh or enjoyed the day of. You can store it for up to two days in an airtight container in the fridge.
Nutrition
Serving: 1oz | Calories: 140kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 588mg | Potassium: 455mg | Fiber: 6g | Sugar: 26g | Vitamin A: 2114IU | Vitamin C: 112mg | Calcium: 58mg | Iron: 1mg