Habanero peppers and silky mango come together to create a highly flavorful salsa that is slightly sweet with plenty of heat. It serves up great as a traditional salsa, but also as a topping for fish or chicken. I LOVE this salsa, definitely one of my favorites. #salsa #habanero

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Mango-Habanero Salsa Recipe - How to Make Mango-Habanero Salsa

Ingredients

3 medium sized tomatoes
2 habanero peppers (or more for hotter salsa - I used 10 habaneros)
1 red bell pepper
2 jalapeno peppers
1 medium sized mango peeled and chopped (choose a mango not overly soft)
3 tablespoons fresh chopped cilantro
Juice from 1 lime
1 teaspoon olive oil
Salt to taste

Cooking Directions

Preheat oven to broil.
Slice tomatoes in half and set them onto a lightly oiled baking sheet.
Remove stems from habaneros and jalapenos and slice in half lengthwise. Set them onto the baking sheet.
Stem and de-seed the bell peppers. Slice into quarters lengthwise and set on the baking sheet.
Broil not too close to the heat source for 15 minutes.
Heat a sauté pan to medium heat. Add olive oil and mango.
Remove habaneros and continue to broil tomatoes another 5-10 minutes or until skins have greatly loosened.
Remove from heat and allow to cool.
Sauté for about 6-8 minutes or until mango is brown.
Transfer to a food processor.
Peal skins from tomatoes, jalapenos and bell peppers and add to a food processor.
Add habaneros, lime juice, cilantro and salt to taste. Process until smooth.
Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle. Or you can enjoy the salsa right away.

Recipe Notes

Heat Factor: Medium-Hot. You'll definitely get some good heat from the habanero peppers. Looking to up that heat factor? Add in more habanero peppers, or bring in a ghost pepper.

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