Pineapple-Mango Habanero Salsa

Cafe Society
1

I made a batch of this two weeks ago when my market had the pineapple for a $1 per can and the mangos were $1 each. I liked it so much I made it again yesterday. If you like the combination of sweet, savory and hot, this is heaven.

1 20 oz. can pineapple chunks, drained (I reserve the juice for a rum drink to sip while making the salsa…)
2 mangoes, diced
1/2 cup fresh cilantro
1 - 2 orange habanero peppers (depending on how hot you like it,) stemmed and chopped (remove seeds for less heat)
1/2 cup chopped white onion
2 tablespoons honey
1 tablespoon fresh lime juice
1/2 tsp. Kosher salt

Directions:
Add everything to a food processor and pulse to mix, leaving some texture. Refrigerate. The longer it sits, the hotter it gets.

2

To the grocery store!

For Freedom!

3

Funny, I just made a mango habanero salsa last night. It called for red onion instead of white, no honey, and tomato. I missed the tomatoes when buying ingredients, oops.

I thought it turned out good, but having diced tomato and some juice would have evened out the heat, but I’m thinking papaya instead.

4

IMO, mango alone isn’t sweet enough to balance the habanero. The pineapple does a nice job. Tomato would make it more traditional, rather than a fruit salsa. It might still be good.