Seed Oil Free Mango Habanero Salsa
Sweet, fruity, and absolutely fiery, this mango habanero salsa is the kind of condiment that makes everything it touches more exciting. The combination of juicy ripe mango, crunchy red bell pepper, and sharp red onion creates a layered texture that keeps every bite interesting, while fresh lime juice and cilantro tie it all together with a bright, punchy finish. Habaneros bring serious heat, so the recipe smartly guides you to start with one pepper and scale up depending on your tolerance — a small detail that makes a big difference. Every single ingredient here is whole and unprocessed, which means no refined seed oils, no emulsifiers, and nothing hiding in a label. Store-bought salsas and hot sauces are notorious for sneaking in soybean or sunflower oil as a filler, so making your own is genuinely the cleanest route. A short 15-minute rest before serving lets the flavors bloom and meld without any extra effort on your part. Spoon it over grilled fish, scrambled eggs, or just scoop it up with chips — it disappears fast either way.
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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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