Description
A sweet and spicy salsa perfect for dipping with corn chips. Also delicious when used to top grilled chicken or pork chops!
Ingredients
- 2 whole Habanero Peppers
- 2 whole Mangos
- 3 slices Fresh Pineapple, Around 3/4 Inch Thick
- 3 ears Corn
- ½ whole Red Onion
- 5 cloves Garlic, Still In Their Skin
- 2 Tablespoons Olive Oil
- ½ cups Loosely Packed Cilantro
- ½ whole Lime
- ½ teaspoons Salt (optional)
Preparation
1. Heat your barbecue grill to medium heat.
2. Prepare ingredients: wash habaneros; cut mango in half, cut out the pit and remove peel; slice pineapple and remove core and rind; shuck corn; cut onion in half or into thick slices; separate garlic cloves (leaving skins on) and place them in a grill-proof bowl with the olive oil; wash and chop cilantro.
3. Place habaneros, mango halves, pineapple slices, corn, onion, lime half and the bowl with the garlic and oil onto the hot grill. Turn items as needed. Remove from the grill as they begin to blacken. More than likely you’ll remove your mangos and pineapple slices first, followed by the habaneros, lime, onions and then the corn. Remove your garlic last, as you’ll want to provide as much time as you can infuse the olive oil with the garlic flavor. Set everything aside to cool.
4. As items cool, chop them into uniform bits so that everything is around the same size—except for the garlic and habaneros! You want to remove the skins from the habaneros and garlic cloves and then mince them as finely as you can.
5. Combine everything together in a bowl and mix. Pour the garlic oil over the top and stir one more time and then taste test. Add up to a 1/2 teaspoon of salt if you believe it needs it.
6. Serve with corn chips, on top of grilled chicken breast, alongside pork tenderloin, or even just as a side dish because it is that good! Enjoy!
