This salsa recipe belongs on everything you eat. Eggs, tacos, maybe even ice cream? There’s a customer for every product after all.
This recipe is easy to customize. Love spice? Use smaller peppers and leave the seeds in. Can’t find mangos? I’ve used peaches before and it’s always delicious.
Quick Tips
- Wear gloves when preparing the peppers, or at the very least don’t touch your precious eyeballs! Trust me on this one…
- To prepare the mango, cut the meat off from around the pit. Then, cut horizontal and vertical lines into the mango meat (not cutting through the skin). With a spoon, remove the meat and discard the pit and skin.
- Give the salsa a good stir before serving, as the liquid will pool to the bottom over time.
Prep Time: 10 minutes
Servings: 8, 1/4 cup each serving
Ingredients
- 1 medium sized Red mango (or 2 small honey mangoes), diced, with the pit and skin removed
- 2 Roma tomatoes, diced with seeds removed
- 1/4 yellow onion, diced
- 1/2 cup destemmed and chopped cilantro
- 2 medium sized habanero peppers, destemmed and diced
- 1 Tbsp extra virgin olive oil
- 1 tsp salt
- 2 tsp cumin
- 1/2 tsp black pepper
- Juice of 1/2 lime
Instructions
- Prepare ingredients as specified above
- Mix all ingredients in a bowl, stir to combine. Adjust seasoning as needed.
That’s it! Pretty simple right? I love this recipe because it’s the perfect balance of sweet and spicy. It’s just a little out-of-the-ordinary to impress, while still being a breeze to make.
Suggested Pairing
As I said before, this salsa recipe belongs on everything. I love serving this salsa atop prawn tacos or soy glazed salmon. I would pair a dish like that with this amazing Thurston Wolfe Pinot Gris Viognier Blend.
More Recipes
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In the meantime, here are some of my favorite recipes:
- Grilled Broccolini with Lemon
- Carrot Top Pesto
- Spring Ratatouille
- French 75 Cocktail