How to Cook Delicious Mike's Mango Pineapple Habenero Salsa

Mike's Mango Pineapple Habenero Salsa. Fast and easy recipe for Habanero Pineapple Mango Salsa w/ Gringos Ranchero - Super Hot & Sweet. PLEASE SUBSCRIBE and LIKE Thank You. Farmer George shows you how to make some DELICIOUS pineapple-mango habanero salsa!

This is a easy, simple recipe with. Roasted habanero pepper and mango kick up the heat and sweetness of this tangy salsa. Serve with your favorite hearty chips! You can cook Mike's Mango Pineapple Habenero Salsa using 16 ingredients and 10 steps. Here is how you cook that.

Ingredients of Mike's Mango Pineapple Habenero Salsa

1. Prepare 4 of LG Mangos [cored - reserve 1 - read tips in step #1].
2. Prepare 16 oz of Canned Pineapples [with all juices].
3. Prepare 5 of LG Habenero Peppers [stems removed - seeds left in].
4. It's 5 of LG Jalapeños [charred on grill - stems removed- seeds left in].
5. You need 2 of LG White Onions [charred on grill].
6. Prepare 1 of EX LG Firm Tomato [or 2 medium - charred on grill].
7. Prepare 1/2 of Yellow Bell Pepper.
8. Prepare 1 of EX LG Handful Fresh Cilantro [leaves & stems].
9. Prepare 1 1/2 tbsp of Fine Minced Garlic.
10. It's 1 tsp of Lime Juice [or more to taste].
11. You need 1/2 tsp of Salt [or more to taste].
12. Prepare of Plastic Gloves.
13. It's of ● For The Options.
14. It's of Orange Pulp Or Jarred.
15. You need of Fresh Or Jarred Peaches.
16. Prepare of Mexican Oregano.

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. Roasted habanero peppers and sauteed mango come together to create a highly flavorful salsa that is slightly sweet. It serves up great as a traditional It serves up great as a traditional salsa, but also as a topping for fish.

Mike's Mango Pineapple Habenero Salsa instructions

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!.

You'll have to run out for some mangoes for this recipe, my friends, but this salsa is. Habanero peppers are a fruit that must be handled with care. They are the hottest of the readily And the taste of habaneros lends itself extremely well to fruity mango or pineapple flavors in a salsa or. Pineapple Mango Salsa is simple to make yet it serves as a great side dish or topping. After preparing, place in a glass container.