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1.
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Heat your barbecue grill to medium heat.
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2.
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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.
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3.
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Place habaneros, mango halves, pineapple slices, corn, onion, lime half and the bowl with the garlic and oil onto the hot grill.
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Turn items as needed.
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Remove from the grill as they begin to blacken.
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More than likely youll remove your mangos and pineapple slices first, followed by the habaneros, lime, onions and then the corn.
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Remove your garlic last, as youll want to provide as much time as you can infuse the olive oil with the garlic flavor.
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Set everything aside to cool.
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4.
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As items cool, chop them into uniform bits so that everything is around the same sizeexcept for the garlic and habaneros!
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You want to remove the skins from the habaneros and garlic cloves and then mince them as finely as you can.
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5.
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Combine everything together in a bowl and mix.
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Pour the garlic oil over the top and stir one more time and then taste test.
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Add up to a 1/2 teaspoon of salt if you believe it needs it.
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6.
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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!
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Enjoy!
