Mike's Mango Pineapple Habenero Salsa
Mike's Mango Pineapple Habenero Salsa

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mike's mango pineapple habenero salsa. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mike's Mango Pineapple Habenero Salsa is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Mike's Mango Pineapple Habenero Salsa is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook mike's mango pineapple habenero salsa using 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Mike's Mango Pineapple Habenero Salsa:
  1. Get 4 LG Mangos [cored - reserve 1 - read tips in step #1]
  2. Take 16 oz Canned Pineapples [with all juices]
  3. Take 5 LG Habenero Peppers [stems removed - seeds left in]
  4. Take 5 LG Jalapeños [charred on grill - stems removed- seeds left in]
  5. Prepare 2 LG White Onions [charred on grill]
  6. Take 1 EX LG Firm Tomato [or 2 medium - charred on grill]
  7. Get 1/2 Yellow Bell Pepper
  8. Make ready 1 EX LG Handful Fresh Cilantro [leaves & stems]
  9. Make ready 1 1/2 tbsp Fine Minced Garlic
  10. Make ready 1 tsp Lime Juice [or more to taste]
  11. Get 1/2 tsp Salt [or more to taste]
  12. Take Plastic Gloves
  13. Make ready ● For The Options
  14. Make ready Orange Pulp Or Jarred
  15. Get Fresh Or Jarred Peaches
  16. Take Mexican Oregano
Instructions to make Mike's Mango Pineapple Habenero Salsa:
  1. 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.
  2. Place vegetables and fruits on your 500° greased grill. Watch them closely. You're just wanting a char.
  3. Pull veggies off heat when you start to see blistering or charring. Be careful not to seriously burn anything.
  4. 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.
  5. Another option to add. Just be careful not to add too much fluid. Peaches are great as well!
  6. Jarred Peaches
  7. Blended salsa pictured.
  8. 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.
  9. 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.
  10. Enjoy with extra salty, seasoned homemade tortilla chips!

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