Roasted Mango Habanero Salsa Recipe
This Roasted Mango Habanero Salsa Recipe is a perfect balance of sweet, smoky, and spicy flavors. Fire-roasted tomatoes, bell peppers, and habaneros blend with fresh mango, lime, and cilantro to create a bold salsa ideal for tacos, grilled meats, or dipping.
12 Servings
Ingredients
For Roasting
- 2 medium Roma tomatoes halved
- 1 red bell pepper halved, seeds and core removed
- ½ red onion quartered
- 1 habanero pepper or more for additional heat, stem removed
- 1 jalapeño pepper stem removed
- 1 tablespoon olive oil
For the Salsa
- 1 medium mango peeled and diced (about 2 cups)
- ½ cup fresh cilantro finely chopped
- 1 lime juiced (approximately 2 tablespoons)
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
Instructions
Prepare the Oven
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Vegetables and Peppers
- Slice the red bell pepper in half, removing the seeds and core. Cut the tomatoes in half and quarter the red onion. For the habanero and jalapeño peppers, remove the stems. If a milder salsa is preferred, cut the peppers in half and remove the seeds and membranes.
Roast the Ingredients
- Arrange the tomatoes and bell peppers cut side down on the baking sheet. Add the onion wedges and whole or halved peppers. Drizzle with olive oil and use clean hands to coat them evenly.
- Place the baking sheet in the upper third of the oven and roast for 15 minutes. Check the peppers; if they are well-charred, remove them and allow the rest of the ingredients to continue roasting for another 5 to 10 minutes. If a deeper char is desired, finish by broiling for 1 to 2 minutes, but monitor carefully to avoid burning.
Blend the Salsa
- Once the vegetables are roasted and slightly cooled, remove most of the charred skin from the red bell pepper and tomatoes—some bits of skin can remain for added smoky flavor.
- Transfer the roasted ingredients to a food processor. Add the diced mango and ½ teaspoon salt. Blend until the desired consistency is reached—smooth for a sauce-like salsa or slightly chunky for a more textured finish.
Final Seasoning Adjustments
- Add the lime juice and chopped cilantro to the food processor. Pulse briefly to combine. Taste the salsa and adjust with additional salt, black pepper, or lime juice as needed.
Chill and Serve
- For the best flavor, transfer the salsa to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature with tortilla chips, grilled meats, tacos, or seafood.
Notes
This salsa is naturally gluten-free. However, for complete gluten-free assurance:
- Check labels on store-bought seasonings and condiments, especially salt and pre-ground spices, to ensure they are certified gluten-free.
- Pair with gluten-free tortilla chips or gluten-free crackers for dipping.
- Use gluten-free Worcestershire sauce if incorporating additional seasonings.