Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mike's mango pineapple habenero salsa. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Mike's Mango Pineapple Habenero Salsa is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Mike's Mango Pineapple Habenero Salsa is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must 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:
- Prepare 4 LG Mangos [cored - reserve 1 - read tips in step #1]
- Prepare 16 oz Canned Pineapples [with all juices]
- Make ready 5 LG Habenero Peppers [stems removed - seeds left in]
- Get 5 LG Jalapeños [charred on grill - stems removed- seeds left in]
- Prepare 2 LG White Onions [charred on grill]
- Get 1 EX LG Firm Tomato [or 2 medium - charred on grill]
- Prepare 1/2 Yellow Bell Pepper
- Take 1 EX LG Handful Fresh Cilantro [leaves & stems]
- Get 1 1/2 tbsp Fine Minced Garlic
- Make ready 1 tsp Lime Juice [or more to taste]
- Make ready 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
- Get 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’s going to wrap this up with this special food mike's mango pineapple habenero salsa recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
