MANGO PINEAPPLE HABANERO SALSA
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.
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