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–+ servings

Mango Habanero Salsa

INGREDIENTS

  • 1 tablespoon canola oil
  • 1 small white onion, chopped
  • 3 cloves garlic, chopped
  • 2 cups fresh mango, diced
  • 1 cup Roma tomatoes, chopped
  • 1 to 2 habanero peppers, seeded and chopped
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon chili powder
  • 1/3 cup fresh cilantro, chopped

    • 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.

    Serve with chips, tacos, fish, chicken and grilled vegetables.

    Nutritional analysis per serving (1/2 cup salsa): Calories 134; Protein 2 g; Carbohydrates 25 g; Fat 4 g; 27% Calories from Fat; Cholesterol 0 mg; Sodium 168 mg; Potassium 372 mg; Fiber 3 g

    Course Dairy Free, Gluten Free, Salsa, Sauce & Condiments, Side Dish, Snack
    Cuisine Mexican
    Time Easy
    Diet Dairy Free, Gluten Free, Vegetarian
    Language English
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 2
    Calories 134 kcal

    Ingredients

    • 1 tbsp canola oil
    • 1 small white onion, chopped
    • 3 cloves garlic, chopped
    • 2 cups fresh mango, diced
    • 1 cup Roma tomatoes, chopped
    • 1-2 habanero peppers, seeded and chopped
    • 2 tbsp lemon juice
    • 1 1/2 tsp honey
    • 1/4 tsp sea salt
    • 1/4 tsp chili powder
    • 1/3 cup fresh cilantro, chopped

    Instructions

    1. 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. 

    2. 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. 

    3. 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.

    Recipe Notes

    Serve with chips, tacos, fish, chicken and grilled vegetables.