With the perfect combination of tropical fruit, tomatoes, onions and peppers, this mango habanero salsa has a touch of sweet flavor to balance out lots of spicy heat.
I am never without a jar of salsa in my fridge, at least one. There are so many different varieties to choose from at the grocery that it can be overwhelming to make a decision about what to put in your cart.
Sometimes I take this as inspiration to make homemade versions in my own kitchen. That involves adding different, perhaps less expected, fresh ingredients to traditional salsa. And fruity mango often makes the list of additions.
But don’t think of fruit salsa as overly sweet. The base of tomatoes, onions, and of course, a habanero chile (or two) dominates with bold flavors. But they all come together in just the right mix with lime juice, garlic and cilantro in this easy recipe.
And to add another level of flavor, I broil the fruit, tomatoes, onions and peppers before pureeing everything together.
The heat level of chilies and peppers is measured on the Scoville scale. At one end, you have bell peppers, which score a zero because they have no spice or capsaicin, which is what makes peppers hot.
Toward the other end, habanero peppers, score 150,000 scovilles, which is much higher than jalapeno peppers at 5000. But that should give you an idea of mild, medium and hot for this spicy salsa if we want to put it into grocery store jarred salsa terms.
I would count this recipe as hot. With their sweetness, the mangoes do offset some of that, but there’s no question that this spicier salsa has a kick.
Wear gloves when you prep habanero chilies. It’s just a way to be extra safe, so you don’t end up touching your eyes or nose later and really regretting it.
This is what you’ll need:
Chips! But that is too obvious. One of the things I love most about this condiment is how versatile it is. This mango habanero salsa recipe is generous, so think beyond dip, and put it to use with something else too:
Leftover salsa can be stored in an airtight container in the refrigerator up to 1 week.
Store salsa in the freezer up to 2 months. When you thaw it, the salsa will have more liquid, so you will need to pour that off. Fresh salsa tastes better than thawed frozen leftovers, which are best stirred into something like soup or cooked grains.
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