Habanero Mango Pineapple Salsa

Adapted from: http://www.aworldflavor.com/2010/08/csa-week-8-grilled-mango-habanero-salsa.html

Courtesy of: A World of Flavors

Yield: Ours made three pints

Made on: 8/21/14

INGREDIENTS

14 or so tomatoes of varying sizes

1 mango, peeled and sliced into ¼ inch thick slices

½ of a pineapple, sliced into rings (save some of the juice!)

2 cloves garlic, 1 roasted, 1 crushed

2 jalapenos

1 habanero pepper

1 Anaheim pepper

1 green bell pepper

½ of a red bell pepper

1 tsp salt

½ cup cilantro, chopped

Lime juice (at least 1 tsp per jar)

INSTRUCTIONS

1. Wash tomatoes and remove stems.

2. Grill tomatoes, mango slices, pineapple slices, garlic, and peppers (except for the red bell pepper – set that aside) for about 10 minutes, turning as necessary until the skins begin to blister and blacken. Remove various pieces as they finish cooking – in our case, we pulled the mango and pineapple slices off before the rest.

3. Put cilantro in food processor and pulse until chopped finely. Add to a large bowl.

4. Chop tomatoes – we used a manual food processor to avoid chopping them too much. I like to leave them chunky. Add to the bowl.

5. Chop peppers using the same process. You can personalize this a bit by going for the consistency you like best; I like chunks! We opted to leave the skin on everything, but you can peel and remove seeds from anything you like. Add all peppers to the bowl after chopping.

6. Chop mango, pineapples, roasted garlic, fresh garlic, and red bell pepper using the same method. Add to the bowl.

7. Add salt, lime juice, and the pineapple juice (we only had about ½ a cup) to the bowl to taste, and stir the whole mixture together.

8. Pour the mixture into sterilized pint or quart jars (we used pints), add a tsp of lime juice (leaving ½ an inch of space at the top of the jar) and process using a water bath method. Feel free to leave some out to enjoy right away.

9. Carefully remove the jars from the water, dry off, and set aside. Listen for them to seal while you kick back with some chips and salsa!

*You may want to use gloves when cutting peppers.

Adjustments I would like to make: I want to play around with the peppers and try adding different kinds. There’s always room for changing up the mango/pineapple part too – go with two mangos and no pineapples or more of both, if you like a fruitier salsa. I find it interesting that this didn’t have any onions in it, so I might try adding one to see how it affects the flavor.

Overall Satisfaction: Love it! It is absolutely spicy, which I like. Our earlier salsa batches have been uncharacteristically mild, so I’m glad we got a batch with a little bite this time.

Would I Make it Again? Yes! We have several habaneros left from last year’s garden, so I will be making this one again!

We made these three gorgeous pints of salsa, with maybe 1/2 a cup leftover to enjoy while they processed. Yum!