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 mixture. Add the salt and stir until well combined.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
- Remove the seeds and membranes from the habanero peppers for a milder salsa. If the salsa is too spicy, add more mango or bell pepper to balance it out.
- To allow the flavors to blend, chill the salsa for at least 30 minutes, preferably an hour or two, or make it the day before you plan to serve it.
- Aim for uniform dice of all ingredients to ensure even flavor distribution.
- Wear gloves to avoid getting the spicy oils on your skin when working with habanero peppers.
- Always taste and adjust lime juice and salt before serving.
- For a smooth salsa, mix all of the ingredients in a food processor.
- Store in the refrigerator for up to 3 days.
