Mike's Mango Pineapple Habenero Salsa. This habanero salsa recipe incorporates roasted pineapple and habanero peppers for a deeper Pineapple and habanero are a perfect pairing of sweet and heat, and always achieve satisfying salsa I'm Mike, your chilihead friend who LOVES good food. I love it spicy, and hopefully you do, too. Fast and easy recipe for Habanero Pineapple Mango Salsa w/ Gringos Ranchero – Super Hot & Sweet.
It's one of life's most wonderfully sweet, natural pleasures. Just like any salsa, dip, or awkward party where you don't know anyone else in the room, it takes time for all the different flavors to introduce themselves to each. But the mango & pineapple level out the spiciness with a touch of sweet fruitiness. You can have Mike's Mango Pineapple Habenero Salsa using 16 ingredients and 10 steps. Here is how you cook that.
Table of Recipes
Ingredients of Mike's Mango Pineapple Habenero Salsa
- You need 4 of LG Mangos [cored – reserve 1 – read tips in step #1].
- It’s 16 oz of Canned Pineapples [with all juices].
- Prepare 5 of LG Habenero Peppers [stems removed – seeds left in].
- Prepare 5 of LG Jalapeños [charred on grill – stems removed- seeds left in].
- It’s 2 of LG White Onions [charred on grill].
- Prepare 1 of EX LG Firm Tomato [or 2 medium – charred on grill].
- Prepare 1/2 of Yellow Bell Pepper.
- Prepare 1 of EX LG Handful Fresh Cilantro [leaves & stems].
- You need 1 1/2 tbsp of Fine Minced Garlic.
- You need 1 tsp of Lime Juice [or more to taste].
- You need 1/2 tsp of Salt [or more to taste].
- It’s of Plastic Gloves.
- You need of ● For The Options.
- It’s of Orange Pulp Or Jarred.
- It’s of Fresh Or Jarred Peaches.
- It’s of Mexican Oregano.
You might bite off more than you can handle. For those wimpy about how hot their salsa might be can relax on this one. Sure there's Habanero for those that want just a taste of the fire. Delicious Pineapple Mango Habanero Hot Sauce.
Mike's Mango Pineapple Habenero Salsa instructions
- Be very careful when peeling mangos. They are an extremely slippery fruit and a very sharp knife is required to work with them. Just slice all 4 sides [or cheeks as they're known] away from the hard seed core. If the mangos are ripe enough, you can simply spoon the meat out of skins. If they're firm, carefully slice the meat from the skin with your sharp knife. Reserve 1 mango for your salsa finish..
- Place vegetables and fruits on your 500° greased grill. Watch them closely. You're just wanting a char..
- Pull veggies off heat when you start to see blistering or charring. Be careful not to seriously burn anything..
- Wear gloves and chop stems from peppers. Remove seeds and membranes if you want to ease the heat a bit. Add all ingredients except for your reserved mango and pulse in blender until blended with some chunks. Add pineapple juice as well..
- Another option to add. Just be careful not to add too much fluid. Peaches are great as well!.
- Jarred Peaches.
- Blended salsa pictured..
- Lastly, add your remaining mango and rough chop it in your blender on your pulse option. Your guests should be able to see that it's mango. ☺ Refrigerate for at least 2 hours..
- This recipe could easily make eight 8 oz jars of salsa. They also make for great gifts! Garnish jars with thin Habenero slices, fresh Cilantro leaves and lime wedges..
- Enjoy with extra salty, seasoned homemade tortilla chips!.
More to consider from our brands. Ingredients Tomatoes, Water, Mango Puree, Mango, Tomato Juice, Green Chile Peppers, Brown Sugar, Pineapple Juice, Jalapeno Peppers, Distilled Vinegar, Corn Starch, Salt, Dried Onions, Dried. This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. I made this salsa when I was in Maryland last summer for the first time.