Recipe of Homemade Mike's Mango Pineapple Habenero Salsa

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The ingredients needed to make Mike's Mango Pineapple Habenero Salsa:

1. Take 4 LG Mangos [cored - reserve 1 - read tips in step #1]
2. Prepare 16 oz Canned Pineapples [with all juices]
3. Take 5 LG Habenero Peppers [stems removed - seeds left in]
4. Prepare 5 LG Jalapeños [charred on grill - stems removed- seeds left in]
5. Make ready 2 LG White Onions [charred on grill]
6. Prepare 1 EX LG Firm Tomato [or 2 medium - charred on grill]
7. Take 1/2 Yellow Bell Pepper
8. Make ready 1 EX LG Handful Fresh Cilantro [leaves & stems]
9. Get 1 1/2 tbsp Fine Minced Garlic
10. Take 1 tsp Lime Juice [or more to taste]
11. Take 1/2 tsp Salt [or more to taste]
12. Prepare Plastic Gloves
13. Get ● For The Options
14. Take Orange Pulp Or Jarred
15. Take Fresh Or Jarred Peaches
16. Take Mexican Oregano

Along with mangos there is also onions, garlic, serrano and habanero peppers, cilantro and salt. This salsa is not only great with chips but also as a marinade for chicken and yummy poured on. Roasted habanero pepper and mango kick up the heat and sweetness of this tangy salsa. Serve with your favorite hearty chips!

Steps to make Mike's Mango Pineapple Habenero Salsa:

1. 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.
2. Place vegetables and fruits on your 500° greased grill. Watch them closely. You're just wanting a char.
3. Pull veggies off heat when you start to see blistering or charring. Be careful not to seriously burn anything.
4. 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.
5. Another option to add. Just be careful not to add too much fluid. Peaches are great as well!
6. Jarred Peaches
7. Blended salsa pictured.
8. 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.
9. 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.
10. Enjoy with extra salty, seasoned homemade tortilla chips!

Roasted habanero pepper and mango kick up the heat and sweetness of this tangy salsa. Serve with your favorite hearty 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. Combine diced pineapple, mango, red onion, jalapeno, and cilantro.

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