Z’Tejas Mango Habanero Salsa Recipe
Z’Tejas Mango Habanero Salsa is a delightful and zesty condiment that blends ripe mangoes, fiery habanero peppers, and fresh cilantro, creating a sweet and spicy salsa that adds a burst of flavor to various dishes.
Make our Z’Tejas Mango Habanero Salsa Recipe at home tonight for your family. With our Secret Restaurant Recipe your Mango Habanero Salsa will taste just like Z’Tejas.
Photo by Janet Hudson
Z’Tejas Mango Habanero Salsa
A Z’Tejas Copycat Recipe
The first Z’Tejas was born in an old Victorian house on Austin’s historic 6th Street in 1989 serving Southwestern cuisine with bold, flavorful twists. Taking flavors from Spanish and Mexican cuisines and combining them with inspirations from Arizona, Louisiana, California, New Mexico and Texas, Z’Tejas created a rich blend of flavors that we’ve come to celebrate as Southwestern cuisine.
In 1991, Z’Tejas opened their second location in Scottsdale, Arizona and today has 9 restaurants in the Southwest United States.
The most common colors are orange and red, but the fruit may also be white, brown, yellow, green or purple.
Habanero Chilis are very hot, rated 100,000 – 350,000 on the Scoville Scale of Heat Measurement (for comparison, a typical Jalapeno rates 3,500 to 8,000). The heat of the Habanero does not immediately take effect, but sets in over a period of a few minutes and lasts up to an hour in the mouth.
Like Spicy Foods? Click HERE to See All of Our Hot Recipes
Try these Recipes with Z’Tejas Mango Habanero Salsa
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- Pace Picante Sauce Secret Recipe
- Moe’s Southwest Grill Chicken Burrito Recipe
- Salsarita’s Fresh Cantina Grilled Chicken Burrito Recipe
- Acapulco Restaurant and Cantina Crab and Avocado Enchiladas Recipe
- Z’Tejas Top Shelf Margarita Cocktail Recipe
- …More Delicious Recipes Coming Soon
How to Handle Hot Peppers Safely
Working with hot peppers is no joke. Hot peppers get their spicy heat from Capsaicin oil and can cause irritation if they get on your hands, skin or eyes.
Here are some tips for handling hot peppers without burning yourself.
Wear Gloves – The best way to avoid burning your skin is to not let the pepper touch it. Pepper oils can stick around on you hands for several hours, even after multiple washing, irritating them and any other sensitive part of your body you touch – eyes, nose, lips, etc. Wear disposable glove, especially when working with the hottest peppers, such as Serranos, Thai and Habañeros, and avoid getting burned in the first place.
If You Don’t Wear Gloves and Get Hot Hands –
- Do Not Touch Your Eyes or other Sensitive Parts of Your Body – Stay clear for up to 2 hours.
- Wash your Hands – Use dish soap. It cuts the oils better than hand soap. Also, use cold water. Hot water can “melt” the oil and cause it to spread.
- Drizzle a Small Amount of Rubbing Alcohol or Vodka Onto Your Hands – Alcohol dissolves the Capsaicin oil and will lessen the pepper’s effect.
- Last Resort – Make a Paste of Water and Baking Soda – Coat your hands with the pasta and let it dry. Then wash it off and your hands should be as good as new.
Lastly – Pay Attention – Don’t text message or sort your mail while or immediately after working with hot peppers. You will spread the oils and perhaps hurt yourself, a loved one or a pet. Don’t forget youself and touch your face, a child or a pet.
Hot Peppers are Delicious – But They Demand Our Attention and Respect
Z'Tejas Mango Habanero Salsa Recipe
- 2 ripe Mangoes
- 2 - 3 fresh Habanero Peppers seeded and diced fine (See Box Above for Safe Handling Information)
- 1 Red Bell Pepper seeded and diced
- 1/2 medium Red Onion minced
- 4 Tomatillos
- 1/4 cup Honey
- 2 tablespoons Rice Wine Vinegar or Cider Vinegar
- 1/4 cup Hot Sauce of choice
- 1 1/2 teaspoons Salt to taste
- 3/4 teaspoon ground Black Pepper to taste
- Cut mango fruit from pit, scoop fruit from peel and dice. Place in a large bowl.
- Add Habanero peppers, bell peppers and onions to bowl. Discard papery outer leaves from tomatillos. Rinse tomatillos. Dice and add to bowl.
- Add honey, vinegar, hot sauce, salt and black pepper. Toss to mix well.
- Store bowl, covered, in the refrigerator, for at least 2 hours or until ready to serve to allow flavors to meld .
- Serve with tortilla chips.
- Also good as a topper for grilled fish and grilled chicken.
Be Sure to Try These Other Delicious Salsa Recipes from Your Favorite Restaurants and Our Readers and Friends:
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Photo of “Mango Salsa” is by Janet Hudson and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Photo of “Tejas” (The Z’Tejas Sign picture in the Z’Tejas Information Box) is by Thomas Hawk and is used by permission under the Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode. Photo of “When you’re hot, you’re hot” (the Habanero Peppers picture in the Habanero Information Picture) is by Ron Miller and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Thank you, Janet, Thomas and Ron. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Z’Tejas information courtesy of ztejas.com. How to Handle Hot Peppers Safely information adapted from August Escoffier School of Culinary Arts and Better Home & Gardens. Additional Information Courtesy of Wikipedia and is used by permission.
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