Roasted Mango Habanero Salsa

5 from 10 votes

This Roasted Mango Habanero Salsa Recipe is the perfect combination of sweet and spicy. It's full of flavor and easy to make!

Prep Time10

Cook Time15

Chill Time15

Total Time40

Course: Appetizer

Cuisine: Mexican-Inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings: cups

Calories: 285.43kcal

Preheat oven. Set the over 450 degrees F on the broil or roast setting and line a baking sheet with foil.
Chop the ingredients. Slice tomatoes in quarters, slice the onion in half, remove the stem from the peppers, and chop the garlic. Place all on the prepared pan, drizzle with oil, salt, pepper, and roast/broil for 15 minutes.
Cut the mango and prep other ingredients. Cut the juicy mango to make about 2.5 cups, and coarsely chop the cilantro.
Blend. Add all broiled ingredients to a blender with the mango, and cilantro. Add 2 tablespoons of lime juice and a pinch of salt and pepper. Blend until smooth.
Taste and adjust seasoning. Feel free to add more lime juice or salt and pepper to taste before adding to a bowl.
Cool for 15 minutes. After you’ve made the mango salsa, let it cool for a good 15 minutes to let the flavors come together. Plus salsa is better served cold with tortilla chips.

For a mild salsa, we recommend using 2 green habaneros without the seeds
For a medium salsa, we recommend using 1 green habanero with 1 yellow, red, or orange habanero without the seeds.
If you cannot find habaneros at your grocery store, you can substitute them with jalapeño peppers or a serrano pepper. These are still hot peppers, so for mild heat, skip half the seeds, and for a medium heat flavor, use all the seeds.