Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mike's mango pineapple habenero salsa. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mike's Mango Pineapple Habenero Salsa is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Mike's Mango Pineapple Habenero Salsa is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have 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:
- Get LG Mangos [cored - reserve 1 - read tips in step #1]
- Get Canned Pineapples [with all juices]
- Get LG Habenero Peppers [stems removed - seeds left in]
- Make ready LG Jalapeños [charred on grill - stems removed- seeds left in]
- Prepare LG White Onions [charred on grill]
- Prepare EX LG Firm Tomato [or 2 medium - charred on grill]
- Make ready Yellow Bell Pepper
- Take EX LG Handful Fresh Cilantro [leaves & stems]
- Take Fine Minced Garlic
- Prepare Lime Juice [or more to taste]
- Make ready Salt [or more to taste]
- Prepare Plastic Gloves
- Take ● For The Options
- Get Orange Pulp Or Jarred
- Get Fresh Or Jarred Peaches
- Make ready 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 this up for this exceptional food mike's mango pineapple habenero salsa recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
