Ingredients
4
4 servings
- •1 habanero pepper
- •½ mango - peeled, seeded, and cubed
- •⅓ large sweet onion, cut into 1/2-inch slices
- •1 tablespoon vegetable oil, or more as needed
- •1 clove garlic
- •¼ cup fresh cilantro, or to taste
- •1 tablespoon lime juice
- •1 teaspoon salt
- •ground black pepper to taste
- •1 pinch ground cumin, or to taste
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly.
- Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool.
- Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.
Nutritional Facts
Per 4 servings
- Calories: 52
- Carbohydrate: 5g
- Fat: 4g
- Fiber: 1g
- Protein: 1g
- Sugar: 4g
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