Vegetarian Mango Habanero Salsa
Sweet, fiery, and impossibly fresh, this mango habanero salsa is the kind of condiment that makes everything it touches taste better. The ripe mango brings a juicy, tropical sweetness that plays beautifully against the slow-building heat of the habanero, while red bell pepper and red onion add crunch and color to every bite. A generous squeeze of fresh lime juice ties it all together, keeping the flavors bright and lively. The recipe smartly calls for removing the seeds and ribs from the habanero before mincing, so you get real heat without overwhelming the dish — and starting with just one pepper lets you dial in exactly the level of fire you want. A short rest at room temperature before serving is all it takes for the ingredients to meld into something that tastes like it came from a restaurant kitchen. It keeps well in the fridge for a few days, which means you can make a batch ahead and have it ready to spoon over tacos, grilled corn, or a pile of tortilla chips all week long.
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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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