Ingredients
Equipment
Method
- Broil vegetables. Heat broiler to high and arrange a rack in the top of the oven. Line a baking sheet with foil and place the onion half and the habaneros on the baking sheet. Broil 2 minutes flipping halfway through. Remove habaneros and put onion back under broiler until charred, another 3-4 minutes. Set habaneros in a bowl until cool enough to handle.
- Blend. Remove stems from habaneros and place in a blender. Use gloves if your hands are sensitive. Add onion, lime juice, cilantro, salt, water, and half of the mango. Blend until smooth. Taste and add more salt and lime juice if needed. Pour into a serving dish.
- Serve! Mince the other half of the mango and stir into the salsa. Serve or cover and refrigerate.
Nutrition
Video
Notes
- Adjust the heat: If you prefer a milder salsa, remove the seeds and membranes from the habanero peppers before charring and blending. For an extra spicy kick, leave them intact. You can also use fewer habaneros to make it less spicy or swap a couple habaneros for bell peppers or jalapeños.
- Roasting alternatives: If you don't have a broiler, you can also char the onions and habaneros on a comal or cast iron skillet over high heat. Turn on the vent and open a window to prevent choking from the habanero aromas.
- Mango ripeness: Choose ripe, juicy mangoes for the best flavor. The sweetness of the mangoes balances out the heat from the habaneros, so ensure they are perfectly ripe for that delightful contrast.
- Safety precautions: When handling habanero peppers, it's advisable to wear gloves to protect your skin from the heat. Avoid touching your face or eyes after handling the peppers, as they can cause irritation.