top of page
  • Writer's pictureHome Ec Bec

Mango-Peach Habanero Salsa

This Mango-Peach Habanero Salsa hits the spot. Talk about some sweet heat! This salsa is really good and all of those delicious flavors only intensify the longer it sits.



Roasted Mango-Peach Habanero Salsa

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


2 habanero peppers, stems removed and cut in half

1 jalapeno pepper, stems removed, cut in half and seeds removed

3 tomatoes

1 red bell pepper, stems removed, quartered and seeds removed

1/2 sweet onion

1 bunch of fresh cilantro

1 mango, diced

1 peach, diced

3-5 Tbsp honey


olive oil


  1. Preheat oven to 450 degrees.

  2. Cut all peppers and tomatoes in half. Break down onion into large pieces.

  3. Place peppers, tomatoes and onion on a baking tray and toss with olive oil.

  4. Roast in oven for 15-20 minutes, or until tomatoes, peppers an onions are slightly charred.

  5. While the vegetables are roasting, heat one tablespoon of olive oil in a medium pan over medium-high heat. When oil shimmers, add diced mango and peaches. Cook until soft, about 6-8 minutes.

  6. When vegetables are done roasting, remove from oven, place am aluminum foil tent over the baking sheet and allow to steam and cool. When safe to handle, remove skins from tomatoes and bell peppers.

  7. Transfer two of the habanero halves (one full pepper), one half of the jalapeno, all of the tomatoes and red bell peppers, onion, mango-peach mixture and 3 tablespoons of honey to a food processor. Season with salt - a heaping pinch. Blend until smooth.

  8. Taste the salsa. If the salsa is too hot, add more honey. If the salsa is too sweet, add one of the additional halves of the habanero and the other half of the jalapeno.

  9. Taste again. Adjust seasonings to how you like knowing that as the salsa sits, the flavors will further develop.

  10. Allow to cool to room temperature and then place in fridge for at least four hours.

bottom of page