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 heat.
- 3 medium tomatoes, quartered (about 1–3/4 pounds)
- 1 red onion, quartered
- 2 habanero peppers, halved lengthwise, de-stemmed and de-seeded
- 1 mango, peeled and cut into 1/2-inch-wide slices
- Juice of 1 lime
- 1 garlic clove
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Tortilla chips for serving
- Preheat the broiler on high with the rack in the top position. Line a sheet pan with aluminum foil.
- Arrange the tomatoes and onions, cut side down, in the center of the sheet pan. Put the mangoes and habaneros on either side of the tomatoes and onions. Broil for 7-9 minutes until charred in spots. Move the pan on the rack as needed to be closer or farther away from to the broiler-heating element.
- Remove and discard the loose skins from the tomatoes. Transfer the tomatoes to a blender or food processor and add the onions, habanero peppers, mangoes, lime juice, garlic salt and pepper. Puree the ingredients into salsa. For chunkier salsa, puree it for less time. If your blender has a pulse function, use that.
- Serve the salsa with tortilla chips.
Store salsa in an airtight container in the refrigerator up to 1 week.
Freeze it up to 2 months. Pour off any excess liquid that appears when you thaw the salsa. It is best used stirred into soup or cooked grains after it has been frozen.
- Serving Size: 1/2 cup
- Calories: 49
- Sugar: 7.4 g
- Fat: 0.3 g
- Carbohydrates: 12.2 g
- Fiber: 1.9 g
- Protein: 1.3 g
- Cholesterol: 0 mg
Keywords: mango habanero salsa, spicy salsa