Mango Habanero Salsa
This sweet and spicy salsa is the ultimate gluten- and dairy-free crowd-pleaser. Brighten up your next meal by pairing it with crunchy chips, blackened fish, grilled chicken, or your favorite Mexican dishes.
Recipe provided by the National Mango Board
Recipe provided by the National Mango Board
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Mango Habanero Salsa
Prep Time20 Minutes
Servings2
Cook Time20 Minutes
Ingredients
1 tablespoon canola oil
3 cloves garlic, chopped
1 cup Roma tomatoes, chopped
2 tablespoons lemon juice
1/4 teaspoon sea salt
1/3 cup fresh cilantro, chopped
1 small white onion, chopped
2 cups fresh mango, diced
1-2 habanero chili peppers, seeded and chopped
1 1/2 teaspoons honey
1/4 teaspoon chili powder
Directions
- In a medium saucepan, heat the oil over medium heat. Add the onions and garlic and sauté until onions are soft and translucent, about 8 minutes.
- Add the mangos, tomatoes, habanero (1 habanero for mild heat or 2 for high heat), lemon juice, honey, salt and chili powder. Bring to a boil, then reduce heat to a low simmer. Simmer for 10 minutes. Remove from heat and allow to cool.
- Pour into a blender and pulse until the mixture is blended yet still has texture. Stir in the cilantro and serve. Cover and refrigerate any mango habañero salsa leftovers.
20 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Directions
- In a medium saucepan, heat the oil over medium heat. Add the onions and garlic and sauté until onions are soft and translucent, about 8 minutes.
- Add the mangos, tomatoes, habanero (1 habanero for mild heat or 2 for high heat), lemon juice, honey, salt and chili powder. Bring to a boil, then reduce heat to a low simmer. Simmer for 10 minutes. Remove from heat and allow to cool.
- Pour into a blender and pulse until the mixture is blended yet still has texture. Stir in the cilantro and serve. Cover and refrigerate any mango habañero salsa leftovers.