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A rustic bowl of bright orange salsa with a tortilla chip dipped inside.

Roasted Mango Habanero Salsa Recipe

This Roasted Mango Habanero Salsa Recipe is a sweet, spicy salsa made with roasted tomatoes, habaneros, jalapenos, red bell pepper, mango, lime, and cilantro.
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Course: Appetizer, Condiment, Sauce
Cuisine: Mexican-Inspired
Keyword: Roasted Mango Habanero Salsa Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6

Ingredients

  • 3 medium tomatoes
  • 2 habanero peppers or more for a hotter salsa
  • 1 red bell pepper
  • 2 jalapeno peppers
  • 1 medium mango peeled and chopped
  • Juice from 1 lime
  • 3 tbsp fresh cilantro chopped
  • 1 tsp olive oil
  • Salt to taste

Instructions

  • Preheat the oven to broil.
  • Lightly oil a baking sheet.
  • Slice the tomatoes in half.
  • Place the tomato halves on the prepared baking sheet.
  • Remove the stems from the habanero peppers and jalapeno peppers.
  • Slice the habanero peppers and jalapeno peppers in half lengthwise.
  • Place the sliced peppers on the baking sheet with the tomatoes.
  • Remove the stem and seeds from the red bell pepper.
  • Slice the red bell pepper into quarters lengthwise.
  • Place the red bell pepper quarters on the baking sheet.
  • Broil the tomatoes and peppers for 15 minutes, keeping the baking sheet not too close to the heat source.
  • While the vegetables are broiling, place a sauté pan over medium heat.
  • Add the olive oil to the pan.
  • Add the chopped mango.
  • Sauté the mango for 6 to 8 minutes, or until it begins to brown slightly.
  • Transfer the sautéed mango to a food processor.
  • After the initial broiling time, remove the habanero peppers from the oven if they are softened and lightly charred.
  • Continue broiling the tomatoes for an additional 5 to 10 minutes, or until the skins have loosened significantly.
  • Remove the remaining roasted vegetables from the oven.
  • Allow the roasted vegetables to cool until they are safe to handle.
  • Peel the loosened skins from the tomatoes, jalapeno peppers, and red bell pepper.
  • Add the peeled tomatoes, jalapeno peppers, and red bell pepper to the food processor with the mango.
  • Add the roasted habanero peppers to the food processor.
  • Add the lime juice, chopped cilantro, and salt to taste.
  • Process the mixture until smooth, or until the desired salsa texture is reached.
  • Taste and adjust the salt if necessary.
  • Transfer the salsa to a bowl.
  • Cover the bowl and refrigerate for approximately 4 hours to allow the flavors to blend.
  • Serve chilled or at room temperature as a dip or topping.
  • The salsa may also be served immediately, if desired.

Notes

This Roasted Mango Habanero Salsa Recipe is naturally gluten free when prepared with fresh vegetables, fruit, herbs, lime juice, olive oil, and salt.
Confirm that the olive oil and salt are labeled gluten free if using packaged or specialty products.
If serving with chips, use certified gluten-free tortilla chips.
If using this salsa as a topping for fish, tacos, chicken, or rice bowls, ensure all accompanying ingredients are gluten free.
Use clean cutting boards, knives, baking sheets, pans, and food processor parts to prevent cross-contamination.
If preparing this salsa for someone with celiac disease, choose certified gluten-free packaged ingredients whenever possible.