Grilled Habanero Salsa with Mango, Pineapple, Corn

Name: Grilled Habanero Salsa with Mango, Pineapple, Corn and Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Habanero Peppers; 2 whole Mangos; 3 slices Fresh Pineapple, Around 3/4 Inch Thick; 3 ears Corn; 1/2 whole Red Onion; 5 cloves Garlic, Still In Their Skin; 2 Tablespoons Olive Oil; 1/2 cups Loosely Packed Cilantro; 1/2 whole Lime; 1/2 teaspoons Salt (optional)

Servings: persons

1
1.
2
Heat your barbecue grill to medium heat.
3
2.
4
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.
5
3.
6
Place habaneros, mango halves, pineapple slices, corn, onion, lime half and the bowl with the garlic and oil onto the hot grill.
7
Turn items as needed.
8
Remove from the grill as they begin to blacken.
9
More than likely youll remove your mangos and pineapple slices first, followed by the habaneros, lime, onions and then the corn.
10
Remove your garlic last, as youll want to provide as much time as you can infuse the olive oil with the garlic flavor.
11
Set everything aside to cool.
12
4.
13
As items cool, chop them into uniform bits so that everything is around the same sizeexcept for the garlic and habaneros!
14
You want to remove the skins from the habaneros and garlic cloves and then mince them as finely as you can.
15
5.
16
Combine everything together in a bowl and mix.
17
Pour the garlic oil over the top and stir one more time and then taste test.
18
Add up to a 1/2 teaspoon of salt if you believe it needs it.
19
6.
20
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!
21
Enjoy!

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole Habanero Peppers, 2 whole Mangos, 3 slices Fresh Pineapple, Around 3/4 Inch Thick, 3 ears Corn, and more.

Yes, Grilled Habanero Salsa with Mango, Pineapple, Corn and Red Onion falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Habanero Salsa with Mango, Pineapple, Corn and Red Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions