Roasted Mango Habanero Salsa
This spicy-sweet salsa is chock-full of wholesome ingredients! A heaping scoop of this creates an upscale feel to your grilled salmon or tortilla chips while remaining effortless. The flavors are fun and vibrant amidst every detail, from the juicy tomatoes and mango to the lightly charred peppers and onions!
Ingredients:
4 roma tomatoes, halved
2-3 habanero peppers*
1 red bell pepper, sliced into strips
1 cup red onions, sliced into chunks
2 tbsp avocado oil
1 cup mango, peeled
3 tbsp fresh cilantro
juice of one lime
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp cumin
Directions:
Preheat the oven the 400°F and line a baking sheet with parchment paper.
Spread the tomatoes, peppers and red onion across the prepared baking sheet. Lay the halved tomatoes face down. Pat everything dry with a paper towel to get rid of excess moisture and allow for quicker cooking and a more charred effect. Spray or use a basting brush to spread avocado oil across everything.
Transfer the pan to the oven and let the veggies cook for 20 minutes then cool for at least 10 minutes.
Add the roasted veggies and all remaining ingredients to a food processor. I recommend blending in 15-second increments on low until your desired consistency is achieved.
Enjoy right away! Store leftovers, if any, in an airtight container in the fridge for up to 3 weeks for best results.
Notes:
Substitute jalapeño peppers, if desired.
