This Pineapple Mango Habanero Salsa combines the natural sweetness of fresh pineapple and mango with the fiery kick of habanero peppers for a fresh fruit salsa that's perfect for all of your summer get-togethers.
When summer rolls around, I always find myself craving fresh, homemade salsa. I love experimenting with different salsa flavors. And this pineapple mango salsa with habanero has certainly become a new favorite around here!
Vibrant and flavorful, this fresh fruit salsa combines the sweetness of ripe pineapple and juicy mango with the fiery kick of habanero peppers. It's quick and easy to make, and the tropical flavors are perfect for summer.
Whether I'm enjoying it with tortilla chips, spooning it over grilled meats, or using it as a topping for tacos, this salsa always delivers a spicy kick that takes any dish from good to great.
So, if you're looking for a salsa recipe that has the perfect balance of sweet and spicy flavors, keep reading to learn how to make this delicious homemade pineapple mango habanero salsa.
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Why You'll Love This Recipe
- Ready in 15 Minutes- This easy pineapple salsa recipe only takes 15 minutes to make.
- Only 7 Ingredients- Packed with delicious flavor and it only requires a few simple, fresh ingredients. You don't need to worry about a lengthy grocery list!
- Fresh & Flavorful- This salsa combines the sweet and juicy flavors of fresh pineapple and mango with the spicy kick of habanero peppers.
- Spicy- No mild salsa here! This extra spicy habanero salsa is ideal for all of my spicy food lovers.
- Tropical Vibes- The tropical flavors will immediately transport you to a warm, sunny beach, making this salsa perfect for summer gatherings.
- Versatile- Pair this spicy fruit salsa with tortilla chips, pita chips, or even fresh vegetables for dipping. It can also be used as a topping for grilled meats, seafood, tacos, or salads.
Ingredient Notes
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Pineapple- Use fresh pineapple for the best-tasting salsa. Ripe pineapples will have golden skin and give slightly when pressed.
- Mango- Ripe mango will have vibrant red, orange, or yellow skin, depending on the variety. The mango flesh should also be slightly soft when pressed.
- Habanero- If you love spice, leave the seeds and membranes on the pepper. Red habaneros are generally spicier than orange habaneros.
- Red Onion- Red onions add a mild, slightly sweet onion flavor to the salsa.
- Cilantro- Use the leaves and tender stems, discarding the tough stems. Feel free to adjust the amount of fresh cilantro based on your personal preference for its distinct flavor.
- Lime Juice- Freshly squeezed lime juice provides a tangy and citrusy kick to the salsa. Roll the lime on the countertop before juicing to extract maximum juice.
- Kosher Salt- Enhances the flavors and balances the sweetness and acidity of the fruits and vegetables.
Sustainability Tip: Take your salsa-making to the next level by growing your own habaneros and cilantro right in your backyard or even in small pots on your windowsill.
How to Choose a Ripe Pineapple
Nothing is better than a sweet, juicy, and ripe piece of fresh pineapple. But how do you tell when it's ripe?
- Color- The skin of a ripe pineapple will have a vibrant golden or yellow color. Avoid pineapples that are all green or have dark brown spots.
- Squeeze- Ripe pineapples should have a slight give when gently squeezed. If it feels too firm or rock-hard, it may be underripe. However, if it feels overly soft or mushy, it might be overripe or spoiled.
- Aroma- Give the base of the pineapple a sniff. A ripe pineapple smells sweet and tropical.
How to Dice a Fresh Pineapple (Video Tutorial)
Have you ever wondered how to cut a fresh pineapple? It might seem tricky at first, but trust me, it's actually quite easy!
When the pineapple is nice and ripe, it becomes soft and easier to slice. All you need is a sharp knife, a steady cutting board, and a watchful eye on your fingers. Just take it slow and be careful, and you'll have perfectly diced pineapple in no time!
Substitutions and Variations
Here are a few ways you can try customizing this mango habanero salsa with pineapple recipe to fit your diet and taste preferences.
Substitutions
- Pineapple- Canned or frozen pineapple can be swapped for fresh pineapple.
- Mango- Use frozen mango in place of fresh mango. Alternatively, substitute mango with other fruits such as peach, nectarine, papaya, or kiwi.
- Habanero- Replace the habanero peppers with jalapeño peppers or serrano peppers if you want a milder salsa. For something a little spicier, use ghost peppers.
- Red Onion- Swap red onion for white onion, yellow onion, or shallots.
- Cilantro- Substitute cilantro with parsley, basil, or mint.
- Lime Juice- Lemon juice, orange juice, or apple cider vinegar can be used in place of lime juice.
Variations
- Less Spicy- Use just one habanero or remove the seeds from the habanero before adding it to the salsa.
- Spicer- Add an additional habanero pepper or your favorite hot sauce to take it to the next level.
- Vegetables- Add more vegetables to the salsa. Try red bell pepper, tomato, or avocado.
- Citrus- Enhance the tanginess by adding additional citrus fruits such as orange or grapefruit zest or segments.
- Smoky- Give this salsa a smoky flavor by including a small amount of chipotle pepper or smoked paprika.
Equipment Notes
Here are some notes on any special equipment I used to make this recipe.
- Food Processor- While you can leave this fruit salsa chunky, I prefer to use a food processor to give it a finer consistency. A blender or immersion blender can also be used.
How to Make Pineapple Mango Habanero Salsa
Here is how to make this easy pineapple mango habanero salsa recipe.
Step 1: Dice all ingredients. Prepare your ingredients by dicing the pineapple, mango, habanero peppers, red onion, and cilantro on a cutting board using a sharp chef's knife. Place all the diced ingredients in a large bowl.
Step 2: Add lime juice and salt. Squeeze the juice of one lime over the diced fruits and vegetables. Sprinkle the mixture with ¼ teaspoon of kosher salt.
Step 3: Blend the salsa. Transfer all the ingredients from the mixing bowl to a food processor. Pulse the salsa in the food processor until you reach your desired consistency. You may need to stop and scrape down the sides of the bowl occasionally.
Step 4: Chill and serve. Once the salsa has reached the desired consistency, transfer it to a serving bowl. Cover the bowl tightly with a lid, beeswax wrap, or plastic wrap. Place the salsa in the refrigerator and let it chill for at least 30 minutes. This allows the flavors to blend together and enhances the taste. Serve the chilled pineapple mango habanero salsa with tortilla chips, pita chips, or fresh vegetables.
Tips for Success
- Use fresh, ripe pineapple and mango. Nothing beats the sweet, juicy flavor of fresh, ripe pineapple and mango.
- Wear gloves when handling habanero. Habanero peppers are spicy. And getting capsaicin on your hands when handling spicy peppers can lead to some not-so-fun times if you touch your eyes or face.
- Adjust the heat level. I love spicy food so using two habanero peppers is perfect for me. Adjust the quantity according to your spice preference. You can reduce the number of peppers or remove the seeds for a milder salsa.
- Let the salsa chill before serving. Allow the salsa to chill in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld together, resulting in a more delicious and cohesive salsa.
What to Serve With Pineapple Mango Habanero Salsa
Pineapple Mango Habanero Salsa is a flavorful dip and condiment that goes well with a wide variety of foods. Of course, one of the easiest ways to enjoy this salsa is as a dip. Try it with tortilla chips, pita chips, crackers, or fresh vegetables.
But this salsa goes beyond just dipping. It can also add a burst of tropical goodness when paired with grilled meats like chicken or steak tips. The combination of the smoky flavors from the grill and the sweet and tangy salsa will have everyone at the dinner table asking for seconds.
Finally, if you're a fan of tacos or quesadillas, this salsa is a fantastic topping. It brings a zesty and spicy kick to these delicious Mexican favorites.
Don't be afraid to get creative and pair this salsa with all of your favorite summer recipes.
Storage and Reheating
How to Store
- Room Temperature- If you're serving this mango pineapple habanero salsa at a summer party, remember that it should only remain at room temperature for a maximum of two hours.
- Refrigerator- For the best quality and flavor, store leftover pineapple mango habanero salsa in an airtight container in the refrigerator for up to 4 days.
- Freezer- I do not recommend freezing pineapple mango habanero salsa as the texture and eating quality will degrade significantly.
Make Ahead
This pineapple habanero mango salsa recipe can easily be made up to 2 days in advance, making it a perfect choice for meal prepping or party planning. By preparing the salsa ahead of time, you ensure that the salsa is ready to go whenever you need it.
Frequently Asked Questions
Pineapple mango habanero salsa can have a significant level of spiciness due to the addition of habanero peppers, which are known for their heat. The spice level can vary depending on factors such as the ripeness and potency of the habanero peppers, as well as personal tolerance to spice.
Yes, habanero peppers are generally considered spicier than jalapeño peppers. On average, habanero peppers can range from 100,000 to 350,000 Scoville Heat Units (SHU), while jalapeño peppers typically range from 2,500 to 8,000 SHU.
Absolutely! If you prefer milder salsa, you can reduce the number of habanero peppers or remove the seeds and membranes, which are the spiciest parts. Adjust the amount of habanero peppers according to your personal taste and heat preference.
Certainly! If you're not a fan of cilantro or prefer to omit it, you can leave it out or substitute it with another herb that you enjoy, such as parsley, mint, or basil.
To make the salsa chunkier, simply leave the ingredients diced instead of using a food processor. If you prefer a smoother texture, you can pulse the salsa in a food processor for a bit longer until it reaches your desired consistency. Adjust the processing time according to your preference.
While fresh pineapple and mango provide the best flavor and texture, you can use canned versions as a substitute if fresh fruits are not available. Drain the canned fruits well before dicing and adding them to the salsa. Keep in mind that the texture and sweetness of canned fruits may be slightly different from fresh ones.
Let's Connect!
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📖 Recipe
Pineapple Mango Habanero Salsa
Equipment
Ingredients
- 2 cups fresh pineapple diced
- 1 mango diced
- 2 habanero peppers diced
- ¼ large red onion diced
- ½ cup cilantro chopped
- Juice of 1 lime
- ¼ teaspoon kosher salt
Instructions
- Prepare your ingredients by dicing the pineapple, mango, habanero peppers, red onion, and cilantro on a cutting board using a sharp chef's knife. Place all the diced ingredients in a mixing bowl.2 cups fresh pineapple, 1 mango, 2 habanero peppers, ¼ large red onion, ½ cup cilantro
- Squeeze the juice of one lime over the diced fruits and vegetables. Sprinkle the mixture with ¼ teaspoon of kosher salt.Juice of 1 lime, ¼ teaspoon kosher salt
- Transfer all the ingredients from the mixing bowl to a food processor. Pulse the salsa in the food processor until you reach your desired consistency. You may need to stop and scrape down the sides of the bowl occasionally.
- Once the salsa has reached the desired consistency, transfer it to a serving bowl. Cover the bowl tightly with a lid, beeswax wrap, or plastic wrap. Place the salsa in the refrigerator and let it chill for at least 30 minutes. This allows the flavors to blend together and enhances the taste. Serve the chilled pineapple mango habanero salsa with tortilla chips, pita chips, or fresh vegetables.
Notes
- Quick Tip: Use gloves when handling habanero peppers and always wash your hands after chopping spicy peppers.
- Storage: Store salsa in an airtight container in the refrigerator for up to 4 days.
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