Roasted Mango Habanero Salsa

Roasted mango habanero salsa has a bold smoky flavor that is sweet with a spicy finish. It is a great summertime snack to enjoy all season long with your favorite tortilla chips!


  • 3 Medium fresh vine ripened tomatoes, stems removed and quartered
  • 1-4 Spicy habanero peppers, whole
  • 1 Red bell pepper, seeded and quartered
  • 1 Yellow onion, quartered
  • 1/4 cup Fresh cilantro, chopped
  • 2 Fresh garlic cloves, crushed
  • 1 Medium ripe mango, quartered
  • 1 tbsp Olive oil
  • Fresh lime juice from one whole lime
  • 1/2 tsp kosher salt, or more to taste


  1. Preheat your oven on the broiler setting. Place your sliced tomatoes, habaneros, red bell peppers, onion, and mango on a foil lined baking sheet. Since this is going under the broiler I do not recommend lining your baking sheet with parchment. Toss the veggies and fruit in the olive oil and place in the oven. Broil for approximately 5 minutes and remove the mangoes once they are softened and lightly brown on the edges. Place the baking sheet back under the broiler for another 5 - 10 minutes. Remove the habaneros and then broil the remaining ingredients for another 5 - 10 minutes.
  2. Once all ingredients have been broiled, let them cool for a few minutes so you can handle them. Peel the skin off of the roasted red pepper and pop the garlic out of their papery skins and place in a blender or food processor. Place all of the remaining ingredients including the lime juice and cilantro in the food processor and blend until you get a smooth consistency. I like this salsa a bit smoother, but if you prefer a chunky mango habanero salsa, simply blend it for a shorter period of time.
  3. Once you have finished blending the ingredients, place your salsa in an airtight container and let it sit in the fridge for at least a couple of hours to let the flavors come together. Enjoy!