At Flavor Bible, our love affair with salsa started early. That obsession has continued and we are excited to share this one with you. There are endless salsa variations across Latin and Caribbean cuisines. This mango habanero salsa may be the first salsa we post but it won’t be the last!

Salsas are like the utility player on a baseball team. They are so versatile and can play every position well. From standard chip dips to complimentary condiments they stand up to the task when paired correctly.

Habanero peppers are one our favorite ingredients. Their spice is well balanced with an incredible tropical fruit flavor which is probably why they pair so well with tropical fruits, too. We think they pair especially well with the mango. This salsa holds up well whenever we call on it. Besides a chip dip we think it makes a perfect accent to many taco varieties as well as many chicken and fish recipes.

There are two versions of this (see optional step in recipe), a raw and a cooked version. The raw version is fresh and vibrant and really brightens up a dish. The sweetness of the fruit combined with the heat of the pepper really makes it pop. It’s a great condiment that keeps all the nutrients in tact since it isn’t cooked. It also makes a great dip.

The cooked version is a little more savory. There is a little more depth of flavor as the simmering process transforms the flavor. We think they are both tremendous and it can really come down to flavor preference or usage.

We make this mango habanero salsa in relatively large batches because of its addictive nature. So, grab your ingredients and food processor… and try not to drool!

Depending on the size of your food processor you may need to cut the ingredients down – just a rough chop should do – so they fit well and the processor can do its work. We add a bit of each ingredient in each processor batch but there isn’t a right or wrong way to do it as we will ensure the ingredients thoroughly mix in the end.

The process is simple – chop your ingredients down and let the machine do work. One tip we would add here is to ensure there are some of the higher water content ingredients in each batch to help out the food processor. In other words, make sure some tomatoes, lime juice, or mango make their way into each round for ease of processing.

Second tip: Make working with mangoes as simple as a gentle island breeze with this nifty little tool.

Dump each batch into a mixing bowl. Finish with some salt and pepper to taste. Stir to mix well and it should look similar to the photograph below.

Serve as a dip or condiment to your favorite Latin or Caribbean dish. Then, thank us for your newest addiction!

Equipment: Mango Habanero Salsa

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We love Ninja blenders and food processors. They are ultra reliable and produce the results we’re looking for in the kitchen. If you’re in the market, here’s a good place to start (affiliate link):

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