Hello, I’m Laura. Today, I’m gonna show you how to prepare mike’s mango pineapple habenero salsa recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mike’s Mango Pineapple Habenero Salsa Recipe
Mike’s Mango Pineapple Habenero Salsa is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Mike’s Mango Pineapple Habenero Salsa is something that I have loved my whole life. They’re nice and they look wonderful.
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:
- Get 4 LG Mangos [cored - reserve 1 - read tips in step #1]
- Make ready 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]
- Prepare 1 EX LG Firm Tomato [or 2 medium - charred on grill]
- Make ready 1/2 Yellow Bell Pepper
- Take 1 EX LG Handful Fresh Cilantro [leaves stems]
- Take 1 1/2 tbsp Fine Minced Garlic
- Take 1 tsp Lime Juice [or more to taste]
- Get 1/2 tsp Salt [or more to taste]
- Make ready Plastic Gloves
- Take ● For The Options
- Prepare Orange Pulp Or Jarred
- Take Fresh Or Jarred Peaches
- Take Mexican Oregano
Instructions 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!
So that’s going to wrap this up with this exceptional dish mike’s mango pineapple habenero salsa recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
