Low Iodine Mango Habanero Salsa
Sweet, fiery, and impossibly fresh, this mango habanero salsa is the kind of recipe that disappears fast at any table. The combination of juicy ripe mango, crunchy red bell pepper, and sharp red onion creates a layered texture that store-bought versions simply can't replicate. A squeeze of fresh lime juice ties everything together, while the habanero brings a slow-building heat that you can dial up or down depending on how bold you're feeling. Managing iodine intake often means scrutinizing packaged condiments and sauces for hidden additives, but this salsa is built entirely from whole, fresh ingredients with nothing processed in sight. The only seasoning beyond the produce itself is a pinch of plain salt and an optional dash of cumin, keeping everything clean and straightforward. Letting it rest for a few minutes before serving is the small step that makes a big difference — the flavors bloom and meld into something that tastes like it took far more effort than it did. Scoop it over grilled chicken, pile it onto tacos, or just go straight in with chips.
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Learn more →Ingredients
6 servings
- 2 ripe mangoes (about 2 cups diced), peeled and diced into ¼-inch pieces
- 1–2 habanero peppers, seeds and ribs removed, finely minced
- ½ small red onion, finely diced
- 1 red bell pepper, finely diced
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup fresh cilantro, roughly chopped
- ½ tsp salt, plus more to taste
- ¼ tsp ground cumin (optional)
Instructions
- 1
Wearing gloves or washing your hands immediately after, mince the habanero pepper as finely as possible — the smaller the pieces, the more evenly the heat distributes through the salsa. Start with 1 pepper if you prefer moderate heat, or use 2 for a fiery result.
- 2
Combine the diced mango, minced habanero, red onion, and red bell pepper in a mixing bowl.
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