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Roasted Mango and Habanero Salsa

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2 mangoes, peeled and diced
1/2 cup chopped onion
2 cloves of garlic, minced
big pinch of salt
1 small habanero pepper
juice from 1/2 of a lime

Preheat oven to 425ºF. Arrange the mangoes, onions, and garlic on a baking sheet. Sprinkle with salt, spray with cooking spray, and toss to combine. Roast for 25 minutes, turning once or twice, until the onions are tender.

Meanwhile, roast the pepper over a gas flame or under the broiler until charred on all sides. Allow to cool, then peel, seed, and mince the pepper.

Place the roasted mango mixture in a food processor with the habanero pepper (start with half of the pepper and add to taste, if desired.) Squeeze the lime juice in and add another big pinch of salt. Pulse to desired consistency.

Makes 1 1/4 cups, or 10 2-tablespoon servings.

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 31.8
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 1.2 mg
Total Carbs: 8.2 g
Protein: 0.4 g

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