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. Be the first to review this recipe.
A sweet and spicy salsa perfect for dipping with corn chips. Also delicious when used to top grilled chicken or pork chops! Delicious Pineapple Mango Habanero Hot Sauce. You can cook Mike's Mango Pineapple Habenero Salsa using 16 ingredients and 10 steps. Here is how you cook it.
Ingredients of Mike's Mango Pineapple Habenero Salsa
- It’s 4 of LG Mangos [cored – reserve 1 – read tips in step #1].
- You need 16 oz of Canned Pineapples [with all juices].
- You need 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].
- It’s 1 of EX LG Firm Tomato [or 2 medium – charred on grill].
- It’s 1/2 of Yellow Bell Pepper.
- You need 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].
- It’s 1/2 tsp of Salt [or more to taste].
- Prepare of Plastic Gloves.
- It’s of ● For The Options.
- You need of Orange Pulp Or Jarred.
- It’s of Fresh Or Jarred Peaches.
- You need of Mexican Oregano.
More to consider from our brands. Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce. Roasted habanero pepper and mango kick up the heat and sweetness of this tangy salsa. Serve with your favorite hearty chips!
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!.
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. This hot, sweet, fruity salsa of mangos, habanero chilies, pineapple, onions, and cilantro has a devoted following. Ingredients: Mangoes, pineapple (pineapple, pineapple juice, ascorbic acid), red bell peppers, sugar, onions, green bell peppers, brown sugar, passion fruit juice concentrate, lime. This pan seared Cajun Mahi Mahi with Mango Pineapple Salsa is so fresh and delicious!