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Recipe compliments of www.ITISAKEEPER.com
Mango Habanero Salsa
Mango Habanero Salsa combines spicy and sweet flavors for a tangy sauce you can use for just about anything. From tortilla chips to tacos, this salsa has just what you need for your next party or gathering.
Equipment
- Chef's knife or vegetable chopper
- Medium mixing bowl
- mixing spoon
- Citrus juicer, optional
Ingredients
- 2 Ripe mangoes, peeled, pitted, and finely diced
- ½ cup Red onion, finely minced
- ½ cup Red bell pepper, finely diced
- 1 Habanero pepper, seeded and finely minced
- Juice of 2 limes
- 1 Garlic clove, finely minced
- ¼ cup Fresh cilantro, finely chopped
- ½ teaspoon All Purpose Seasoning
Instructions
- Add the diced mangoes, red onion, red bell pepper, habanero pepper, lime juice, garlic, cilantro, and All Purpose Seasoning to a medium mixing bowl. Stir gently until all of the ingredients are evenly combined.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve with tortilla chips, tacos, grilled chicken, pork, fish, shrimp, or your favorite grilled meats.
Christina's Notes
Wear disposable gloves when handling habanero peppers, and avoid touching your eyes or face until you've washed your hands thoroughly.
Remove all of the seeds and membranes from the habanero for a milder salsa. Leave some of the membranes if you'd like more heat.
Choose ripe mangoes that give slightly when gently squeezed for the sweetest flavor and best texture.
If you prefer a thinner salsa, stir in an extra tablespoon or two of fresh lime juice just before serving.
This salsa is delicious served with tortilla chips, grilled fish, shrimp tacos, chicken, pork tenderloin, or as a topping for burgers and grain bowls.
The salsa can be made up to 2 days ahead and stored covered in the refrigerator.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the fruit will release juices during storage.
Freezing is not recommended, as the mangoes and vegetables become soft and watery after thawing.
Remove all of the seeds and membranes from the habanero for a milder salsa. Leave some of the membranes if you'd like more heat.
Choose ripe mangoes that give slightly when gently squeezed for the sweetest flavor and best texture.
If you prefer a thinner salsa, stir in an extra tablespoon or two of fresh lime juice just before serving.
This salsa is delicious served with tortilla chips, grilled fish, shrimp tacos, chicken, pork tenderloin, or as a topping for burgers and grain bowls.
The salsa can be made up to 2 days ahead and stored covered in the refrigerator.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the fruit will release juices during storage.
Freezing is not recommended, as the mangoes and vegetables become soft and watery after thawing.