Fresh Mango Habanero Salsa
Servings: 6 servings
Calories: 86.4kcal
Ingredients
- 2 cups ripe mango approximately 4 mangoes, diced
- 1 large red bell pepper seeded and diced
- ½ cup red onion diced
- 2 cloves garlic minced
- 1 habanero chile pepper seeded and membrane removed, minced
- ¼ cup fresh cilantro chopped leaves and stems
- 2 tablespoons fresh lime juice 1 medium lime
- ¼ teaspoon salt adjust to taste
Instructions
- In a large bowl, combine the chopped mango, red bell pepper, red onion, garlic, habanero chile pepper, and cilantro.
- Pour freshly squeezed lime juice over the salsa. Add salt and stir gently until well combined.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
- For a milder salsa, remove the seeds and membranes of the habanero pepper. If the salsa is too spicy, add more diced mango or red bell pepper.
- Chill the salsa for at least 30 minutes before serving. For even more developed flavor, refrigerate it for 1 - 2 hours.
- Dice the mango, bell pepper, and onion into similarly sized pieces for the best texture and a little of everything in each bite.
- Wear gloves when handling habanero peppers, and avoid touching your face or eyes.
- Taste the salsa after chilling and adjust the lime juice and salt as needed.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days. For the freshest flavor and texture, serve it the same day.
