Recipe of Favorite Mike's Mango Pineapple Habenero Salsa

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Mike's Mango Pineapple Habenero Salsa. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Mike's Mango Pineapple Habenero Salsa Recipe.

You can cook Mike's Mango Pineapple Habenero Salsa using 16 ingredients and 10 steps. Here is how you cook that.

Ingredients of Mike's Mango Pineapple Habenero Salsa

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

Mike's Mango Pineapple Habenero Salsa step by step

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!.