Pineapple Mango Salsa
Back when I didn’t have a kitchen, we were really craving a home cooked meal. And not something crazy fancy, just something classic and comforting. So I invaded my in-laws kitchen and made tacos. But when we hang out with this crew we almost always play games and hang out so I wanted to keep going with the Mexican theme and make a salsa we could snack on. Something compelled me to make a fruit salsa and Derek and I wandered through the grocery store grabbing pineapple and mango and other fresh produce that called to us.
The result was another one of those awesome recipes you never really intended to create. In the end we settled on pairing the mango and pineapple with orange bell peppers, red onion, roma tomato and red onion. And of course every good salsa has some lime juice, cilantro and salt. I also threw in a little honey. I made this for a friend recently and her reaction was “I could eat this with a spoon!” Well that isn’t that outrageous as I caught Helen doing that when I made it for my in-laws. Hey, no judging. Enjoy this with a chip, on a taco, or just plain with a spoon! I bet it would even be good spooned over some lightly fried or baked fish.
Here’s what you need:
All we’re going to do in this recipe is chop and stir. But the most important piece about making a chopped salsa (as opposed to a blender salsa) is to cut each ingredient to the same size (cilantro and jalapeno excluded). This way you get the ultimate mix of flavors in every bite.
Start by dicing up your mango and then add to that an equal amount of diced pineapple. You will have some leftover pineapple for snacking.
To the bowl two diced roma tomatoes, ½ an orange bell pepper, and half of a small red onion. As well as some finely minced jalapeno – this is an exception to my equal size rule because you don’t want giant jalapeno pieces, or you’re in for a surprise when you get that bite. And of course the cilantro.
Squeeze in the juice of 2 limes. I love my trusty lime juicer (#EarnsCommission) that I bought after seeing the same friend who proclaimed “I could eat this with a spoon” use one when I visited her when she lived in South Carolina.
Add just a drizzle of honey (you can add more later depending on how sweet your pineapple and mango were) and a couple pinches of salt. Stir this all together and adjust the seasonings to your taste.
Eat this with chips, on chicken tacos with some of my chipotle mayo, over fish or grilled chicken, or if you want with a spoon!
This keeps in the fridge for a couple of days if it lasts that long.
Pineapple Mango Salsa
Ingredients
Method
- Mix together all ingredients in a medium bowl. Taste and adjust lime juice, salt, and honey to taste.
- Keeps for a couple days in the fridge.
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