🔥 Chef Zaragoza’s Take: Fruit in Salsa?!? Absolutely!

Chef Jonathan Zaragoza’s love for cooking runs deep—straight from the heart of Chicago’s South Side. By five, he was perched on a step stool next to his mom, whisking eggs. By 12, he was mastering birria, tending the wood-burning oven his grandfather and father built, learning the fine art of perfecting an overnight roast.

We caught up with Chef Jonathan to tackle one of the most controversial salsa debates out there:

Should fruit go in salsa?

The verdict? Absolutely—if you do it right.

Cue his fiery, addictive Roasted Mango & Habanero Salsa—sweet, smoky, and just the right amount of heat. Fair warning: you’ll want to put it on everything.

👇 Get the recipe and see why Chef Jonathan says fruit belongs in your salsa bowl.

Roasted Mango & Habanero Salsa

Recipe By: Chef Jonathan Zaragoza
Makes 1 Pint

INGREDIENTS
4 medium Roma tomatoes
½ medium white onion
2-3 large Habanero chiles
6 whole garlic cloves in their paper
1 medium mango
½ cup cilantro, loosely packed
1 tsp Diamond Crystal kosher salt, plus more to taste

INSTRUCTIONS
STEP 1: BROIL
PREHEAT your broiler to high.

ARRANGE tomatoes and onion on a sheet tray and cook for 20–25 minutes, flipping halfway

ADD garlic, and habaneros on a sheet tray with 15 minutes remain

LET everything cool slightly

Peel the garlic, stem the habaneros.

STEP 2: BLEND
COMBINE in a food processor or blender the roasted tomatoes, garlic, onion, habaneros, and a pinch of salt.

BLEND until your desired texture is reached — a little rustic is great.

ADD mango and cilantro. Pulse until evenly mixed or fully smooth.

TASTE and adjust salt as needed.

CHEF Tips…
🔥 Habaneros hit hard — start with 2, blend, and taste before adding more.
🔥 Ripe mango only — underripe = too firm, overripe = too sweet.
🔥 Chunky or smooth? You decide. Just don’t skip the broil — that roasted depth is non-negotiable.
🔥 Too spicy? Add more mango or a splash of lime juice to cool it down.

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