You are looking for a mike's mango pineapple habenero salsa recipe that is delicious? How to prepare it easy. If wrong processing then the result is not delicious. Whereas the delicious mike's mango pineapple habenero salsa should had aroma and taste that can provoke everyone’s taste.

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Ingredients and seasonings required in prepare

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

Set them onto a lightly oiled baking sheet. Spread them out on a lightly oiled baking sheet. Cool, then strain, if desired, or leave it as a thicker hot sauce. Peal skins from tomatoes, jalapenos and bell peppers and add to a food processor.

Step by step 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!
11. Done and ready to serve!

Add habaneros, cilantro and salt to taste. Add to a saucepan and bring to a boil. Directions Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl. Cook's Note Serve as a complimentary dish with guacamole or black bean dip. You can also serve it with any Mexican or Southwestern dishes for an extra fruity zing.

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