Ingredients
Produce
- 4 roma tomatoes
- 2 cups fresh mango (large slices, skin and seed removed)
- 2-3 habanero peppers (deveined and deseeded)
- 1/2 yellow onion (peeled and quartered)
- 2 cloves garlic (peeled)
- 1/2 cup fresh cilantro
Others
- 1 Tbsp olive oil
- salt to taste
- 3 Tbsp lime juice
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Vegetables and Fruit: Place the roma tomatoes, mango slices, deveined and deseeded habanero peppers, and quartered onion on the lined baking sheet. Drizzle with olive oil and sprinkle salt to taste, ensuring all pieces are lightly coated.
- Roast: Roast the prepared ingredients in the oven for 30 minutes, allowing the flavors to concentrate and develop a slight caramelization for enhanced taste.
- Blend: Transfer the roasted mixture along with peeled garlic cloves, lime juice, and fresh cilantro to a blender or food processor. Blend until you achieve the desired consistency, whether chunky or smooth.
- Serve: Pour the salsa into a serving bowl and enjoy it immediately with your favorite dishes, or refrigerate for enhanced flavor.
Notes
- Adjust the number of habanero peppers according to your preferred spice level.
- Roasting the ingredients deepens the flavor and adds a slight sweetness to the salsa.
- For a smoother salsa, blend longer; for chunkier texture, pulse the blender.
- Store leftover salsa in an airtight container in the refrigerator for up to 5 days.
- This salsa pairs wonderfully with grilled chicken, fish tacos, or as a dip with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salsa
- Method: Roasting
- Cuisine: Mexican
