Habaneromangopineapple Salsa Recipes

HABANERO,MANGO,PINEAPPLE SALSA

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.

BLACK BEAN, MANGO, PINEAPPLE SALSA

Steps:

• Combine ingredients, mix, allow to cool overnight if possible.

MANGO-PINEAPPLE SALSA

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.

SWEET & SPICY MANGO PINEAPPLE SALSA

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.

MANGO-PINEAPPLE SALSA

Steps:

• In a bowl, stir together the mango, pineapple, onion, lime juice, mint, cilantro and jalapeño.
• Cover the salsa and refrigerate until ready to serve.

SALSA DE PINA PICANTE (FRESH PINEAPPLE SALSA)

Steps:

• Mix all the ingredients together in a large bowl. Serve at room temperature.