Chili Pepper Madness · by Mike Hultquist★ 4.9 (41)
Roasted Mango-Habanero Salsa recipe
NUTRITION · PER SERVING50M COOK
CAL 3%·PRO 2%
CARBS 11G87% OF CAL
2G FIBER9G SUGAR1G OTHER
FAT 1G18% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, slightly sweet salsa made with roasted habanero peppers, mango, and tomato. Spicy and fruity, it works as a dip or fish topping.
condimentmexican⚙️ food processor🍪 sheet pan🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 medium sized tomatoes
- 2 habanero peppers ((or more for hotter salsa - I used 10 habaneros))
- 1 red bell pepper
- 2 jalapeno peppers
- 1 medium sized mango (peeled and chopped (choose a mango not overly soft))
- 1 juice from 1 lime
- 3 tablespoons fresh chopped cilantro
- 1 teaspoon olive oil
- Salt to taste
At a glance
PER SERVING · TIME 50M
CAL 3%·PRO 2%
CARBS 11G87% OF CAL
2G FIBER9G SUGAR1G OTHER
FAT 1G18% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 131mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 11mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.