Hi, I’m Laura. Today, I’m gonna show you how to make mike’s mango pineapple habenero salsa recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. 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 favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Mike’s Mango Pineapple Habenero Salsa is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have 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:
- Make ready 4 LG Mangos [cored - reserve 1 - read tips in step #1]
- Get 16 oz Canned Pineapples [with all juices]
- Prepare 5 LG Habenero Peppers [stems removed - seeds left in]
- Take 5 LG Jalapeños [charred on grill - stems removed- seeds left in]
- Make ready 2 LG White Onions [charred on grill]
- Take 1 EX LG Firm Tomato [or 2 medium - charred on grill]
- Take 1/2 Yellow Bell Pepper
- Get 1 EX LG Handful Fresh Cilantro [leaves & stems]
- Prepare 1 1/2 tbsp Fine Minced Garlic
- Prepare 1 tsp Lime Juice [or more to taste]
- Take 1/2 tsp Salt [or more to taste]
- Make ready Plastic Gloves
- Take ● For The Options
- Take Orange Pulp Or Jarred
- Take Fresh Or Jarred Peaches
- Take Mexican Oregano
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!
So that is going to wrap it up with this special dish mike’s mango pineapple habenero salsa recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
