Mango Habanero Salsa
A fresh homemade salsa with mangos and habanero peppers that is ready in 20 minutes!
Servings 8
Calories 44kcal
Ingredients
- 2 large ripe mangoes chopped
- 2 habanero peppers seeded and chopped
- 1 large tomato chopped
- 1/2 cup chopped red onion
- 1/4 cup fresh cilantro leaves and tender stems
- 2 cloves garlic chopped
- 1 lime juiced
- 1/2 teaspoon koshers salt plus more to taste
Instructions
- Add all of the ingredients to the bowl of a food processor. Pulse to your desired consistency. Taste and adjust lime juice or salt to your preference.
- Serve with tortilla chips or as desired. Store leftover salsa in the fridge, covered, for up to 5 days.
Notes
Storing: This salsa is best enjoyed the same day it's prepared. Store extra in a shallow, airtight container in the fridge for up to two days.
Freezing: To extend the shelf-life of your salsa, place it in an airtight freezer-safe container and freeze for up to two months. Thaw in the fridge overnight and brighten the flavors with fresh lime juice and salt before serving.
Nutrition
Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 178mg | Fiber: 2g | Sugar: 8g | Vitamin A: 811IU | Vitamin C: 29mg | Calcium: 15mg | Iron: 0.3mg