Roasted Mango Habanero Salsa
Roasted Mango Habanero Salsa
Roasted habanero peppers and sauteed mango come together to create a highly flavorful salsa that is slightly sweet. It serves up great as a traditional salsa, but also as a topping for fish.
Ingredients
- 3 medium sized tomatoes
- 2 habanero peppers
- 1 red bell pepper
- 2 jalapeno peppers
- 1 medium sized mango, peeled and chopped (choose a mango not overly soft)
- 3 tablespoons fresh chopped cilantro
- 1 teaspoon olive oil
- Salt to taste
Cooking Directions
- Preheat oven to broil.
- Slice tomatoes in half and set them onto a lightly oiled baking sheet.
- Remove stems from habaneros and jalapenos and slice in half lengthwise. Set them onto the baking sheet.
- Stem and de-seed the bell peppers. Slice into quarters lengthwise and set on the baking sheet.
- Broil not too close to the heat source for 15 minutes.
- Heat a sauté pan to medium heat. Add olive oil and mango.
- Remove habaneros and continue to broil tomatoes another 5-10 minutes or until skins have greatly loosened.
- Remove from heat and allow to cool.
- Sauté for about 6-8 minutes or until mango is brown.
- Transfer to a food processor.
- Peal skins from tomatoes, jalapenos and bell peppers and add to a food processor.
- Add habaneros, cilantro and salt to taste. Process until smooth.
- Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle.