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
- 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.
- 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.
- 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!