This Habanero Pineapple Salsa is fresh and fruity with a nice kick of heat at the end. It’s a great summer snack or appetizer, either to hog all for yourself or to take to parties and get-togethers. You can easily adjust the heat level up or down for your preference, based on how many habaneros you use.
This simple salsa brings smokiness to the forefront while packing good heat at the end; it’ll keep you reaching for chip after chip until your bowl is empty (and I won’t judge if you lick the bowl clean). Canned chipotles in adobo provide this great, complex flavor and are readily available in most grocery stores. We add red onion, cilantro, lime juice, and salt to the mix to round out a fantastic salsa that’s great with chips or as a condiment for other meals.
This salsa features one of my favorite combinations in food: sweet and spicy. The fresh mango gives a wonderful brightness and sweetness that’s followed at the end by a delicious warmth and spice from the jalapenos. Whip up a batch for your next get-together, party, or just to enjoy throughout the week!
This time of year is Hatch chile season (it’s like another holiday for Chile heads!). Whenever these big green beauties hit the produce sections of the stores, we always buy up a bunch like the crazy pepper hoarding addicts we are! Named for the town in New Mexico in which they’re grown, these Anaheim chile variations are absolutely fantastic. If you haven’t tried them before, make plans now to go out and get some, mild and/or hot, to use in this fresh salsa!