Mango Pineapple Habanero Salsa
We use Blake Hill’s award-winning spicy chili jam to launch Cooking with Jam’s first salsa recipe. Mango Habanero features locally grown habanero chilis to add a little heat to compliment the sweet taste of mango and pineapple fruit. We then add this jam to a mixture of colorful vegetables and fresh pineapple to create a flavorful and festive salsa. We suggest adding a hearty dollop to a homemade burrito, turkey burger, or scrambled eggs to perk up your morning. When in doubt, enjoy with tortilla chips!
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Blake Hill Mango Habanero Chili Jam
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whole or pre-sliced pineapple
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1 medium red onion
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1 red bell pepper
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1 orange bell pepper
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cilantro
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1 lemon, juiced
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salt & pepper to taste
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blue corn chips (Blake Hill favorite!)
Instructions.
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1
Dice pineapple into ¼ inch cubes and finely chop onion, peppers, and cilantro.
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2
In a medium serving bowl, combine pineapple, onion, peppers, and cilantro.
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3
Add 2-4 tablespoons of Mango Habanero jam, lemon juice, and salt - stir to combine.
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4
Season with salt and pepper to taste. Add additional lemon juice, salt, and/or jam if desired. Enjoy with blue corn chips!
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5
For best flavor, let salsa rest for at least 30 minutes and serve fresh. Refrigerate for up to five days.
