Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mike's mango pineapple habenero salsa. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mike's Mango Pineapple Habenero Salsa is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mike's Mango Pineapple Habenero Salsa is something which I have loved my whole life.
Fast and easy recipe for Habanero Pineapple Mango Salsa w/ Gringos Ranchero - Super Hot & Sweet. PLEASE SUBSCRIBE and LIKE Thank You. Please check out my colorful Pineapple Mango Habanero Salsa.
To get started with this particular recipe, we must first prepare a few components. You can have mike's mango pineapple habenero salsa using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Mango Pineapple Habenero Salsa:
- Take 4 LG Mangos [cored - reserve 1 - read tips in step #1]
- Get 16 oz Canned Pineapples [with all juices]
- Make ready 5 LG Habenero Peppers [stems removed - seeds left in]
- Make ready 5 LG Jalapeños [charred on grill - stems removed- seeds left in]
- Prepare 2 LG White Onions [charred on grill]
- Make ready 1 EX LG Firm Tomato [or 2 medium - charred on grill]
- Get 1/2 Yellow Bell Pepper
- Get 1 EX LG Handful Fresh Cilantro [leaves & stems]
- Take 1 1/2 tbsp Fine Minced Garlic
- Make ready 1 tsp Lime Juice [or more to taste]
- Make ready 1/2 tsp Salt [or more to taste]
- Make ready Plastic Gloves
- Get ● For The Options
- Get Orange Pulp Or Jarred
- Get Fresh Or Jarred Peaches
- Get Mexican Oregano
Roasted habanero pepper and mango kick up the heat and sweetness of this tangy salsa. Serve with your favorite hearty chips! I made this salsa but instead of a habanero I used a homegrown Trinidad Scorpion Butch-T pepper. Serve with chips or on fish , chicken or pork.
Steps to make Mike's Mango Pineapple Habenero Salsa:
- 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!
I like my Salsa chunky, but if prefer it not quite as chunky use smaller pieces. Mango Habanero Salsa: I have to think this would be a perfect accompaniment to a dry rubbed pork loin. I see no reason why canned mangos wouldn't work well too. Habanero Salsa- Why it's the best thing for someone with a cold or trying to stay fit. So why have I been on a Habanero kick lately?
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