Ingredients
Fresh Produce
- 2 ripe mangos, diced
- 1 red bell pepper, finely diced
- ½ red onion, finely diced
- 1 habanero pepper, deveined and very finely minced
- 1 clove garlic, minced
- 1 lime, zest and juiced
- ⅓ cup cilantro, minced
Pantry
- 1 Tablespoon olive oil
- ¼ teaspoon kosher salt
Instructions
- Combine Ingredients
In a mixing bowl, add the diced mangos, finely diced red bell pepper, diced red onion, minced habanero pepper, minced garlic, lime zest and juice, olive oil, and kosher salt. Stir thoroughly to ensure the habanero pepper is evenly distributed throughout the salsa. - Let Salsa Marinate
Cover the bowl with plastic wrap or a lid and let the salsa sit at room temperature for 1 hour. This resting period allows the flavors to meld and the heat of the habanero to infuse the mixture evenly. - Add Cilantro and Adjust
After the salsa has rested, stir in the minced cilantro. Taste the salsa and adjust the seasoning if needed by adding more salt or lime juice according to your preference. Serve immediately or refrigerate until ready to enjoy.
Notes
- Wearing kitchen gloves or a latex glove when chopping the habanero pepper is highly recommended to prevent irritation from the capsaicin.
- Finely mincing the habanero pepper and garlic helps to evenly distribute their heat and flavor throughout the salsa.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
