Tomatoes, habaneros, jalapeños and red bell pepper broiled until charred, then blended with browned mango, cilantro and lime into a sweet, smoky, fiery salsa.

Ingredients

For the salsa

• 3 medium tomatoes
• 2 habaneros, or more for a hotter salsa
• 2 jalapeños
• 1 red bell pepper
• 1 medium mango, peeled and chopped (pick one that isn’t too soft)
• 1 tsp olive oil, plus a little for the baking sheet
• Juice of 1 lime
• 3 Tbsp chopped fresh cilantro
• Salt, to taste

Instructions

1. Turn the oven to broil. Halve the tomatoes and set them on a lightly oiled baking sheet.
2. Stem the habaneros and jalapeños, halve them lengthwise and add them to the sheet.
3. Stem and seed the bell pepper, cut it into quarters lengthwise and add it to the sheet.
4. Broil, not too close to the heat, for about 15 minutes, until the skins bubble and char.
5. Take out the habaneros and broil the tomatoes for another 5–10 minutes, until their skins have loosened. Let everything cool.
6. Meanwhile, heat the olive oil in a sauté pan over medium heat and cook the mango for 6–8 minutes, until browned. Transfer it to a food processor.
7. Peel the tomatoes, jalapeños and bell pepper and add them to the food processor.
8. Add the habaneros, cilantro, lime juice and salt to taste and process until smooth, or stop sooner if you like it chunky.
9. Transfer to a bowl, cover and refrigerate for about 4 hours to let the flavors come together.

Notes & substitutions

Watch the Reel

Photos