Dang Tasty Roasted Mango And Habanero Salsa

This salsa is incredible in flavor and is very easy to make. It has a beautiful balance of sweet, spicy and acidity with great spices to help pull all flavors together. Simply great as a side for chips, seared skirt steak, fish and grilled shrimp.

Ingredients:

3 fresh mangos

4 habanero peppers

1 red onion

1 tbsp fresh cilantro

1/4 c apple cider vinegar

1 tsp paprika

1 tsp chili powder

1/2 tsp cumin

1 tbsp oil

1 tsp black pepper, freshly ground

5 cloves garlic

1 lime juiced and zested

1/4 c water to thin out if desired

Tools needed:

Cutting board

Sharp knife

Large mixing bowl

Measuring cups and spoons

Microplane zester

Baking sheet

Parchment paper

Oven

Food processor

How to make it:

Preheat oven to 400 F

Set the lime aside for after the ingredients get roasted.

Wash and dry habaneros, pull stem off and place in mixing bowl.

Cut the very ends off the stems of the cilantro. Rough chop the cilantro and set aside in a small bowl. We’ll use only a tbsp or two in the salsa itself and the rest is for garnish.

Cut the flesh out of the mango. I find it easier to cut around the stone of the mango and cut the flesh out from the skin like you’re cutting an avocado. Place mango pieces into the bowl with the peppers.

Cut the onion into medium sized dice and place in the bowl.

Add spices, vinegar and oil to the bowl and toss to evenly coat the ingredients with the spices. Set the lime aside for after the ingredients get roasted.

Place the ingredients on the parchment lined baking sheet. Place garlic cloves on the sheet pan keeping the outer paper layer on. This is to keep the garlic from getting too dark. Place ingredients in the oven and roast for 35-40 minutes or until the ingredients are fully soft.

Once the ingredients are cooked, place on the countertop to cool for 30 minutes. Pull the outer paper layer off the garlic. Place all ingredients into the food processor.

Zest and juice the lime into the food processor.

Place 1 tbsp of 2 of the cilantro into the processor.

Pulse the processor 3 or 4 times. You may need to add more vinegar and a splash of water to thin out if desired. Taste the salsa and adjust seasoning as necessary. You may need to add more salt, pepper and vinegar.

Place the salsa in a glass container for storage. Keeps in the refrigerator for 1 week to 1-1/2 weeks. For best taste and freshness, consume within the first week.

This salsa is great served on the side for chips, in a burritos, on tacos or on white fish (tilapia, cod, sole) or as a sauce for skirt steak.

Enjoy!

Logan