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Mango Habanero Salsa
Mango meet habanero. There’s something for everyone in this refreshing Mango Habanero Salsa recipe. It’s a sweet, tangy, and spicy salsa that was made for dipping our thin and crispy tortilla chips. Great as a fresh appetizer, afternoon snack, or cool side to your next Summer cookout. Mix and match the peppers to your preferred level of salsa spice.
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Thin and Crispy Tortilla Chips
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Prep Time
Makes
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Thin and Crispy Tortilla Chips
Learn MoreIngredients
Instructions
Add chopped red pepper to blender and blend until the pepper becomes a paste.
In a large bowl, add all remaining ingredients (other than chips). Pour pepper paste over and mix until thoroughly combined. For best results, chill your Habanero Mango Salsa for up to 1 hour before serving.
If you want to give this sweet-and-spicy salsa a smokier flavor, cut the red pepper in half, deseed, place the pepper skin side up on a baking sheet lined with parchment paper, and place into a 450ºF degree oven for 25 minutes or until the skins are wrinkled and lightly charred.
Add roasted pepper to blender and continue the remaining steps.
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