Hi, I’m Marie. Today, I’m gonna show you how to make mike’s mango pineapple habenero salsa recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really 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 current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Mike’s Mango Pineapple Habenero Salsa is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have mike’s mango pineapple habenero salsa using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Mike’s Mango Pineapple Habenero Salsa:
- Prepare 4 LG Mangos [cored - reserve 1 - read tips in step #1]
- Take 16 oz Canned Pineapples [with all juices]
- Take 5 LG Habenero Peppers [stems removed - seeds left in]
- Prepare 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]
- Make ready 1/2 Yellow Bell Pepper
- Make ready 1 EX LG Handful Fresh Cilantro [leaves & stems]
- Prepare 1 1/2 tbsp Fine Minced Garlic
- Make ready 1 tsp Lime Juice [or more to taste]
- Get 1/2 tsp Salt [or more to taste]
- Take Plastic Gloves
- Prepare ● For The Options
- Make ready Orange Pulp Or Jarred
- Take Fresh Or Jarred Peaches
- Make ready 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 is going to wrap it up with this special dish mike’s mango pineapple habenero salsa recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
