Ingredients
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1 habanero pepper
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½ mango - peeled, seeded, and cubed
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⅓ large sweet onion, cut into 1/2-inch slices
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1 tablespoon vegetable oil, or more as needed
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1 clove garlic
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¼ cup fresh cilantro, or to taste
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1 tablespoon lime juice
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1 teaspoon salt
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ground black pepper to taste
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1 pinch ground cumin, or to taste
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly.
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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.
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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.
Nutrition Facts (per serving)
| 52 | Calories |
| 4g | Fat |
| 5g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 52 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 3% |
| Sodium 585mg | 25% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 3% |
| Total Sugars 4g | |
| Protein 1g | 1% |
| Vitamin C 9mg | 10% |
| Calcium 13mg | 1% |
| Iron 0mg | 2% |
| Potassium 82mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
