Mango Habanero Salsa {Spicy!}

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When I first made this spicy salsa, everyone was a little nervous. A habanero? No way! Too spicy! But the fruity mango evens out the spicy pepper, giving you the most delicious salsa!

And you only need a handful of ingredients to bring this salsa together. If you aren't a fan of spicy food, I think you will still love this salsa!

• It's full of fresh ingredients! In the Spring and Summer there are so many amazing varieties of produce in the grocery store. This spicy salsa takes advantage of many of them!
• The food processor does a lot of the work for you! The peppers, onions, and cilantro are all pulsed in the food processor, so you don't have to worry about chopping all those ingredients.
• It's a change from traditional salsa! We all love a traditional tomato salsa but bring out a fruit salsa and everyone loves it!

• Mangoes- At the peak of ripeness.
• Red Onion- 1 small red onion or half of a large red onion.
• Mini peppers- You want one cup of peppers. If you only have bell peppers on hand, use one red bell pepper.
• Habanero pepper- Just one spicy pepper is more than enough! My grocery store had orange available but use whatever color habanero you can find.
• Fresh Lime Juice- The juice of one lime.
• Cilantro- Fresh cilantro is best.
• Chili powder- To give this salsa even more kick and flavor.
• Salt- For flavoring.

How To Tell If A Mango Is Ripe

Mangoes can be tricky to tell if they are ripe. From the outside, they all look the same. Here are some tricks to tell when your mango is at peak ripeness.

• When you squeeze it, a ripe mango should give a little. It should not be rock hard, and it should not mush in your hand.
• The tip of the mango often has a little nub where the mango attached to the tree. If that piece comes off clean, the mango is ripe.
• The mango should also smell sweet when it is ripe. Smell it near the stem end to get that classic mango smell.

Habanero peppers are VERY spicy! When working with them, make sure you use gloves. You don't want to get any of the seeds or the juice from these peppers on your hands, and definitely not in your eyes.

On the Scoville scale, a habanero pepper is 350,000. In comparison, a jalapeno is 3500, so a habanero is 100 times hotter than a jalapeno!

After cutting the habanero and removing the seeds, make sure to wash your hands thoroughly with soap and water before you continue anything else.

• Food Processor
• Cutting Board
• Knives
• Mixing Bowls
• Mixing Spoons
• Citrus Juicer
• Plastic gloves to cut the habanero pepper

Clean the red onion and cut it into chunks. Cut the stem off the mini peppers and clean out any seeds. Cut them into chunks and add them to the bowl of the food process. With gloves on, cut the stem off the habanero pepper and remove the seeds and white membrane inside. Place the habanero in the food processor. Pulse 8-10 times until they are minced. Add the cilantro and pulse 5 more times. Add the mixture to a large bowl.

Next, we will cut the mangoes. Peel the mangoes with a vegetable peeler and then place them on a cutting board. Cut the mango flesh off the pit and cut the mango into small chunks. Add the mango to the bowl with the peppers. Squeeze the lime into the bowl and add the remaining ingredients. Taste the salsa and season with more salt if necessary.

• For best results, allow the mango habanero salsa to hang out in the refrigerator for a few hours. This will chill the salsa as well as allow the flavors to meld together.
• If you want a chunkier salsa, cut the mango into larger pieces. If you want a less chunky salsa, cut the mango into smaller pieces.
• Make sure to thoroughly wash your hands after working with the habanero pepper. They are so spicy and if they get into your eye, it will not be fun!

• Add some protein! Add a can of black beans to the salsa to make it more filling.
• Change up the citrus! If you don't have limes, use lemons or a splash or red wine vinegar in place of the fresh lime juice.
• Use frozen mangoes! Mangoes can be hard to time during different times of the year, so use frozen mangoes chunks instead. Make sure to defrost the mangoes completely and then add them to the pepper and onion mixture.
• Change up the texture! If you prefer a smoother texture, blend the mangoes in the food processor to create a creamier, smoother salsa.
• Add other fruit! For an extra fruity salsa, add pineapple, papaya, or even avocados! You'll want to add 1 cup of each type of tropical fruits you choose.
• Change up the spice level! If a habanero is too spicy, change up the pepper! You can use serrano peppers, jalapeno peppers, or even your favorite hot sauce!

Mango Habanero Salsa would be a delicious addition to any of these recipes!

• Fish tacos
• Grilled chicken
• Grilled fish
• With your favorite tortilla chips like these baked tortilla chips!
• On top of grilled veggies
• As a side to your favorite Mexican fusion recipe, like this Beef Enchilada Casserole Glenda created!

I don't recommend putting the mangos in the food processor, that's because the food processor will mash them up too small and cause the salsa to be soupy. Another reason your salsa might be soupy is because your mangos were overripe. If mangos are too ripe, they tend to be very mushy.

This salsa will keep in the refrigerator for up to 5 days. Make sure to place any leftover salsa in an airtight container and keep it in the refrigerator until you are ready to enjoy it.

Yes! Because there are only fresh ingredients, this salsa is gluten free!

Did you love this Mango Habanero Salsa? I'd so appreciate it if you would give this recipe a 5 star rating! That will help other hungry readers find my recipes!

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