Mango Habanero Salsa
Mango habanero salsa is the perfect combination of sweet mangoes and habanero peppers' spicy kick. Made in just a few minutes, this flavorful salsa can be enjoyed with various dishes, including chips, tacos, grilled meats, or as a topping for salads. Keep reading to learn how to make this salsa or an oven-roasted version and safely work with habanero peppers.
Servings: 2 cups
Calories: 140kcal
Cost: $7
Equipment
- 1 Knive
- 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
- Juice of 1 fresh lime
- 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 the mixture until it reaches your desired texture, whether 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. It can be stored for up to two days in an air-tight 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