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Mango Habanero Salsa Recipe

Recipe by: Van Dana

"Sweet, tangy, and definitely lots of heat! A great salsa to eat with flaxseed tortilla chips or your favorite chip."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In2 h 35 m
  • 1Preheat oven to 425 degrees F (220 degrees C).
  • 2Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly.
  • 3Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool.
  • 4Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.
Ingredients
  • 4 servings
  • 52 cals
  • 1 habanero pepper
  • 1/2 mango - peeled, seeded, and cubed
  • 1/3 large sweet onion, cut into 1/2-inch slices
  • 1 tablespoon vegetable oil, or more as needed
  • 1 clove garlic
  • 1/4 cup fresh cilantro, or to taste
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 pinch ground cumin, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    52
    3%
  • Fat:
    3.6
    5%
  • Carbs:
    5.4
    2%
  • Protein:
    0.5
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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