Best Mango Pineapple Habanero Salsa Recipes

Habanero,mango,pineapple Salsa image

Provided by grantman827

Categories Mango

Time 25m

Yield 2 quarts, 18 serving(s)

Number Of Ingredients 9

Steps:

2 mangoes pitted and cut in 1/4" cubes or smaller.
½ a pineapple cut in 1/4" cubes or smaller.
1 cucumber seeded and cut in 1/4" cubes or smaller.
1 or 2 Habanero seeded and finely chopped(wear gloves)( if you use 2 watch out, Have a gallon of milk handy).
½ cup fresh chopped cilantro.
2 large tomatoes cut in 1/4" cubes.
½ large red onion finely chopped.
½ yellow pepper cut in 1/4 " strips and chopped.
Can also add 1 jalapeno, seeds and all finely chopped for more spice.
Combine all in ingredients in a large bowl, cover and refrigerate for several hours for flavors to combine. Serve with chips or on fish , chicken or pork. I like my Salsa chunky, but if prefer it not quite as chunky use smaller pieces.

MANGO PINEAPPLE HABANERO SALSA image

Number Of Ingredients 5

Steps:

Peel mangos and chop fruit roughly into 1/2" pieces. Set aside. Remove pineapple's core, and chop fruit into roughly 1/2" pieces. Set aside. Chop red bell pepper into 1/8" to 1/4" pieces and set aside. Dice green onions and set aside. Take 1/2 of the chopped fruit and one whole habanero chili. Pulse in a food processor until you have a somewhat smooth texture. Do not over process. Take remaining fruit and dice with a cleaver or chef's knife until you have a desirable texture. Mix in a bowl with the fruit chili mixture. Take 1-3 habanero chilies and remove seeds and pith. Mince the flesh and add to the salsa mixture. Add bell pepper and green onion to taste. Stir, let sit covered in the refrigerator 1 hour to overnight. Serve with fish, chicken, pork or chips.