Mango Habanero Salsa recipe
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Ingredients
- 1 habanero pepper ½ mango - peeled, seeded, and cubed ⅓ large sweet onion, cut into 1/2-inch slices 1 tablespoon vegetable oil, or more as needed 1 clove garlic ¼ cup fresh cilantro, or to taste 1 tablespoon lime juice 1 teaspoon salt ground black pepper to taste 1 pinch ground cumin, or to taste
Nutrition Info
- 52.1 caloriescarbohydrate: 5.4 gcholesterol: : -fat: 3.6 gfiber: 0.8 gprotein: 0.5 gsaturatedFat: 0.6 gservingSize: -sodium: 584.5 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Mango Habanero Salsa
Directions
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Preheat oven to 425 degrees F (220 degrees C).
Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil, toss to coat evenly.
Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf, broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool.
Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender, add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.