Mango Pineapple Habanero Salsa Recipes

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PINEAPPLE-HABANERO SALSA



Pineapple-Habanero Salsa image

Provided by Jeffrey Saad

Time 15m

Yield 10 servings

Number Of Ingredients 6

1 1/2 cups chopped fresh pineapple
1/2 cup fresh cilantro
1 orange habanero chile pepper, stemmed and chopped (remove seeds for less heat)
1/2 cup chopped white onion
1 tablespoon fresh lime juice
Kosher salt

Steps:

  • Add the pineapple, cilantro, habanero, onion, lime juice, 1/2 teaspoon salt and 1/2 cup water to a blender and puree until smooth.

MANGO-HABANERO SALSA



Mango-Habanero Salsa image

This sweet and spicy salsa combines mangoes, habaneros, fresh cilantro and lime.

Provided by Food Network Kitchen

Time 30m

Yield 6-8 servings, makes about 3 cups

Number Of Ingredients 9

1 garlic clove
Kosher salt
1/4 cup coarsely chopped fresh cilantro
2 tablespoons extra-virgin olive oil
2 ripe mangoes, peeled, pitted and diced (about 2 1/2 cups)
4 scallions, thinly sliced
1 habanero chile, stemmed, seeded, and finely chopped,
Juice of 2 limes
Tortilla chips, for serving

Steps:

  • Finely chop the garlic, sprinkle with 1 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with cilantro, oil, mango, scallions, habanero and lime juice. Set aside for at least 15 minutes to allow the flavors to meld. Season with additional salt and serve with tortilla chips for scooping.

MANGO PINEAPPLE SALSA



Mango Pineapple Salsa image

This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. -Mary Gloede, Lakewood, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2-2/3 cups.

Number Of Ingredients 10

1 cup chopped peeled mango
1 cup pineapple tidbits
1/2 cup diced sweet red pepper
1 plum tomato, seeded and chopped
3 tablespoons minced fresh cilantro
2 green onions, sliced
2 tablespoons lime juice
1 tablespoon lemon juice
1 jalapeno pepper, finely chopped
Tortilla chips

Steps:

  • In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

HABANERO,MANGO,PINEAPPLE SALSA



Habanero,mango,pineapple Salsa image

Sweet,tangy,hot,delicious. Home invention because I grow Habaneroes, pineapples, and got a really large keets mango tree.

Provided by grantman827

Categories     Mango

Time 25m

Yield 2 quarts, 18 serving(s)

Number Of Ingredients 9

1 -2 habanero pepper
1/2 pineapple
2 mangoes
1 cucumber
1/2 cup cilantro leaf, chopped
1/2 yellow bell pepper
2 beefsteak tomatoes
1/2 large red onion
1 jalapeno pepper

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



MANGO PINEAPPLE HABANERO SALSA image

Categories     Sauce     Fruit     Side     No-Cook     Low Carb     Quick & Easy

Number Of Ingredients 5

6 ripe mangos
1/4 ripe pineapple
1/2 red bell pepper
2 green onions
2-4 habanero chilies.

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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