Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mike's mango pineapple habenero salsa. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Fast and easy recipe for Habanero Pineapple Mango Salsa w/ Gringos Ranchero - Super Hot & Sweet. PLEASE SUBSCRIBE and LIKE Thank You. Tomatoes, Water, Mango Puree, Mango, Onions, Green Chile Peppers, Brown Sugar, Pineapple Juice, Jalapeno Peppers, Distilled Vinegar, Corn Starch, Salt, Garlic, Spices, Habanero Peppers We fell in love with Pineapple salsa and finally found some online. Unfortunately, this was not the answer.
Mike's Mango Pineapple Habenero Salsa is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Mike's Mango Pineapple Habenero Salsa is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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]
- Prepare 16 oz Canned Pineapples [with all juices]
- Take 5 LG Habenero Peppers [stems removed - seeds left in]
- Prepare 5 LG Jalapeños [charred on grill - stems removed- seeds left in]
- Make ready 2 LG White Onions [charred on grill]
- Prepare 1 EX LG Firm Tomato [or 2 medium - charred on grill]
- Take 1/2 Yellow Bell Pepper
- Make ready 1 EX LG Handful Fresh Cilantro [leaves & stems]
- Get 1 1/2 tbsp Fine Minced Garlic
- Take 1 tsp Lime Juice [or more to taste]
- Take 1/2 tsp Salt [or more to taste]
- Prepare Plastic Gloves
- Get ● For The Options
- Take Orange Pulp Or Jarred
- Take Fresh Or Jarred Peaches
- Take Mexican Oregano
Along with mangos there is also onions, garlic, serrano and habanero peppers, cilantro and salt. This salsa is not only great with chips but also as a marinade for chicken and yummy poured on. Roasted habanero pepper and mango kick up the heat and sweetness of this tangy salsa. Serve with your favorite hearty chips!
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!
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. Given the spicyness of this pepper I doubled everything else. Combine diced pineapple, mango, red onion, jalapeno, and cilantro.
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