Mango Habanero Salsa
Sweet and spicy collide into this tasty and flavor-packed dip. Serve alongside your favorite José Olé taquitos to Bring the Flavor!
Ingredients
- 3 medium sized tomatoes
- 2 habanero peppers
- 2 jalapeño peppers
- 1 medium sized mango, peeled and chopped
- 1 bell pepper
- 4 tbsps. fresh chopped cilantro
- ¼ cup Mexican crema
- Your favorite José Olé taquitos
- Salt to taste
Directions
- Adjusting your oven rack to the 2nd position from the top preheat oven to broil. Lightly oil a baking sheet and set aside.
- Halve tomatoes and place onto baking sheet.
- Remove stems from the habaneros and jalapeños, slice in half lengthwise add to the baking sheet. To reduce spice level, remove seeds as well.
- Stem and de-seed the bell pepper, slice into quarters lengthwise, and set on the baking sheet.
- Broil vegetables for 15 minutes.
- Chop cilantro, and peel and dice the mango.
- Remove jalapeños, habaneros, bell peppers. Continue to broil tomatoes another 5-10 minutes or until skins are loose and easily come off. Remove from heat and allow to cool.
- Once cooled, peel skins from tomatoes and jalapeños.
- Add the tomatoes, jalapeños, habaneros, bell pepper, mango, cilantro (reserving one tbsp.) to blender or food processor. Salt to taste.
- Process until smooth and transfer to a serving bowl. Cover and refrigerate to chill. While your mango habanero salsa is chilling, bake José Olé taquitos to package instructions.
- Plate the taquitos and serve with your salsa, Mexican crema, and garnish with remaining cilantro. Enjoy!
Discover More
