Habaneromangopineapple Salsa Recipes

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.

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.

Steps:

• Mix all ingredients in large mixing bowl.
• Serve at room temperature.

Steps:

• Peel and cut mango into cubes, discard seed.
• Dice pineapple, saved juice.
• All other ingredients can be diced in the food processor. Careful not to over "pulse" to too fine a texture.
• Combine all ingredients and let sit for one hour or more before serving.
• Serve with tortilla chips.
• Notes:.
• Use more or less of your favorite ingredients.
• Sometimes the jalapenos are not very spicy, feel free to add hot sauce (Tobasco) to spice it up if desired.

Steps:

• Cut mangoes, pineapple, red bell pepper, and red onion into 1/4-inch cubes.
• Combine all ingredients in a large bowl.
• Cover and refrigerate for several hours before serving.