![]() Obviously, you know these are very spicy peppers. Serve the leftover salsa slightly chilled or at room temperature. It’s essential to keep it in an airtight container so the mango doesn't go bad. If you keep the salsa in a covered container, it will last 2-3 days in the fridge. You can try it with pineapple, peaches, or even cherries. This flavorful salsa can be made with any fruit in place of the mango. I can't emphasize enough how small you need to cut the pepper! This is the only way to get the spice level consistent in every bite. This salsa recipe is great on chicken or fish tacos, in place of the pineapple salsa on our roasted salmon recipe, or serve alongside dairy-free enchiladas or lemongrass grilled pork. But I also like salsa on pieces of endive spears as a snack. Your favorite tortilla chips are the obvious choice. □What to Serve with Chunky Mango Habanero Salsa If you want a spicier salsa you can add jalapeno peppers or extra habanero at this time. It will have a brighter flavor if you add it right before serving.Īllow the salsa to sit at room temperature for one hour to develop the flavors. Step 3- CombineĪdd the remaining ingredients except for the cilantro into a large bowl and gently mix. The acid will help neutralize the heat of the pepper. To clean out the food processor use the juiced lime from this recipe to wipe down the inside before washing thoroughly. Or, if you go the food process route, pulse until the habanero is very finely diced. Whichever method you choose, cut off the top and carefully devein.įinely dice the pepper with the knife. The downside of using a food processor is that the pepper will leave behind a very spicy oily residue that is hard to clean. For which I highly recommend wearing gloves. The first is with a knife and cutting board. There are two ways to cut hot habanero peppers. Depending on how large the mango is you may need to dice it up more. Turn the mango inside out and scrape out the flesh. Use your knife to make a cross-hatch pattern. Cut down lengthwise about one-third of the way towards the center. The mango will be the largest diced piece in the salsa. This is a chunkier salsa recipe, but certain items need to be bigger than others in order to achieve the perfect texture and to get all the flavors in one bite. The most important trick to this recipe is getting the diced right on the different ingredients. ![]() Making salsa is a relatively quick process with the longest time commitment is in the chopping of the ingredients. See the recipe card for exact quantities. You need to use fresh lime as this recipe uses both fresh lime juice and the zest of the lime. The flavor is too strong for the delicate mango. I do not recommend substituting white onion in this recipe. But they get hotter if they stay on the vine and turn to their final orange or red color. Habanero peppers typically turn bright orange when fully mature. Ripe mangos are generally available all year round as they are grown in different regions with staggered growing seasons. Mangoes release an odorless gas that speeds up the ripening process. To speed up the ripening process place the mango in a brown paper bag, roll it shut, and store it at room temperature. If it is hard as a rock the mango is not yet ripe and needs to sit for a few more days before cutting into. Squeeze the mango gently, a ripe mango will give slightly. This recipe is best with ripe juicy mango. Just in case it isn't as hot as I would like. I typically use 1 habanero pepper but always buy two. For this recipe, I use 2 large mangos, if you use a different variety you may need to use up to 4 mangos. Mango and habanero chili are obviously the stars of the show. That little splash makes this the best homemade mango habanero salsa. The fat in the small amount of olive oil helps move the flavors around so you don't get big overly spicy bites mixed with mild ones. To balance the sweetness, we are obviously adding spicy habanero peppers but also olive oil. Instead, we add red bell peppers so you get a different type of sweetness and some crunch. When making a fruit-based salsa it is important to take into account both textures and sweetness.įruits like mangos and peaches tend to be softer so when mixed with tomatoes you get a mushy dip. Whether you are making traditional salsa recipes or putting your own spin on it, like making salsa without cilantro, homemade salsa always tastes better thanks to the fresh ingredients and the ability to adjust the seasonings to your preferred taste level.
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