If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H.

Roasted Mango-Habanero Salsa Ingredients

Tomatoes. 3 medium sized. Habanero Peppers. 2 (or more for hotter salsa - I used 10 habaneros). Red Bell Pepper. 1. Jalapeno Peppers. 2. Mango. 1 medium sized, peeled and chopped (choose a mango not overly soft). Lime Juice. From 1 lime. Cilantro. 3 tablespoons, fresh, chopped. Olive Oil. 1 teaspoon. Salt. To Taste.

Next, remove the stems from several habaneros and jalapeno peppers and slice in half lengthwise. Set them onto the baking sheet. Stem and de-seed the bell peppers, too, then slice them into quarters lengthwise. Set them onto the baking sheet with the other peppers. Broil them all, but not too close to the heat source for 15 minutes. The skins will bubble up and char. Meanwhile, heat up a sauté pan to medium heat and add the olive oil and mango. Sauté for about 6-8 minutes or until mango is brown. Toss it all into a food processor. NOTE: You can also roast the sliced mango in the oven with the tomatoes and peppers if you’d like. Peel the skins from tomatoes, jalapenos and bell peppers and add to a food processor. Toss in the habaneros, cilantro and salt to taste, with a bit of lime juice. I used the juice from one small lime. Process the whole mixture until it is nice and smooth, or to a salsa consistency you prefer. You can enjoy a smooth salsa or one that is nice and chunky. Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle. That’s it, my friends! It’s got a nice heat level. For all my spicy food loving friends! Enjoy.

Recipe Variation

This recipe is also delicious with fresh mango, so if you feel like skipping the step of cooking down the mango a bit, use fresh. Let me know which method you prefer. Also, feel free to add in extra habanero peppers. The recipe calls for 2 habaneros, but I often toss in about 10 of them. It adds extra heat and flavor, so once again, feel free to vary it up to learn your preference.

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This recipe was updated on 7/7/19 to include new photos and information. It was originally published on 5/23/13.

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