Description
This vibrant Mango Habanero Salsa combines the sweet juiciness of ripe mangoes with the fiery kick of habanero and jalapeño peppers, balanced by fresh tomatoes, red bell pepper, onion, and cilantro. Perfect as a chunky or smooth dip, it’s a delightful way to add bold flavor and tropical heat to your chips, tacos, grilled meats, or salads.
Ingredients
Fruits and Vegetables
- 2 large ripe mangoes (or 3 medium), peeled and chopped
- 3 roma tomatoes, roughly chopped and diced
- 1 red bell pepper, membranes and seeds removed, finely chopped
- 1 habañero pepper, membranes and seeds removed, finely chopped (use 2 for a hotter salsa)
- 1 jalapeño pepper, membranes and seeds removed, finely chopped
- 1 small red onion, finely chopped
- ½ cup finely chopped fresh cilantro
Other Ingredients
- Juice of 1-2 limes
- ¾ teaspoon kosher salt (plus more to taste)
Instructions
- Optional Smooth Salsa Preparation: If you prefer a smooth salsa, remove the seeds from the peppers and roughly chop the vegetables and mangoes. Add all ingredients to the food processor and pulse until smooth. Skip to serving if making this version.
- Prep the Ingredients: Peel and roughly chop 1 mango and 2 tomatoes for processing. Dice the remaining mango and tomato into ¼-inch pieces for chunkiness. Remove membranes and seeds from the red bell pepper, habanero, and jalapeño peppers, then finely chop them; leaving some seeds in will increase heat. Finely chop the red onion and cilantro.
- Process the Base: Place the roughly chopped mango, tomato, and juice of 1 lime into the food processor fitted with an S-blade. Process until smooth to create a sauce base.
- Combine and Pulse: Add the remaining diced mango, tomato, chopped peppers, onion, cilantro, and salt to the sauce base in the processor. Pulse 2-3 times to mix while retaining chunkiness, or pulse more for a smoother texture. Taste and adjust seasoning with additional salt or lime juice if needed.
- Serve and Store: Serve immediately for a fresh salsa or refrigerate for at least 10 minutes to meld flavors. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Habanero peppers are very spicy; adjust quantity according to heat preference.
- Leaving some seeds in the peppers increases heat; remove all seeds for a milder salsa.
- This salsa can be made smooth or chunky depending on your preference.
- Use fresh lime juice to brighten and balance the sweetness and heat.
- Enjoy with tortilla chips, tacos, grilled chicken or fish, or as a vibrant condiment on any dish.
- Store refrigerated and consume within 4 days for best freshness.
