Roasted Mango Habanero Salsa

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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2 ripe mangos
1/2 medium white onion
1 clove garlic
1 Tbsp white wine vinegar
1 Tbsp sunflower oil
Pinch of salt
Habaneros, fresh or dried- see note


** When dealing with hot peppers, I really hate giving amounts because my hot may be pansy compared to you or my pansy may be too hot for you. So, instead I am giving you advice on what to do. When I have fresh habaneros from the farm during the summer, I will roast the pepper under the broiler, peel of the skin and de-seed (wearing gloves.) From there I will pulse a little at a time into the salsa until I reach the right amount of heat. However, for this time I used dried pepper flakes. I mixed 1 teaspoon of habanero flakes with 2 tablespoons of water and let sit for 30 minutes. Then, when I pulsed the salsa, I added a couple pepper flakes and a little of the water. Really the main objective is to add in small bits and always taste- the worst thing you could do is making something so hot you couldn’t handle it.

Pre-heat oven to 425˚. Peel and dice the mango into one inch cubes and mix with diced onions, minced garlic, salt, and sunflower oil. Place in a baking pan and let roast for 20-25 minutes- onions should be soft.

Combine roasted ingredients with the vinegar in a food processor and begin adding your habanero choice. Pulse until everything is well combined and you have the right level of habanero in your salsa.

If you want to use as more of a sauce, you can thin it out by adding a little more vinegar or water. You may want to use a blender for this option.

Makes 1 cup.