For as long as I can remember, I have loved salsas (which may be evident if you’re a regular reader of this blog!). Fruit salsas are particularly refreshing, as the sweet fruit balances perfectly with the spicy peppers. This fruit salsa recipe is simple to make at home, and should be very easy to replicate (many fruit salsa recipes I have found include obscure ingredients or hard-to-measure quantities). We serve this salsa over fish or chicken, and tomorrow I will post about how we serve this salsa with grill tuna fillets. Yum!
Pineapple & Mango Fruit Salsa (makes about 4 cups)
- 2 cups pineapple (about half a pineapple, peeled and cored), diced
- 1 cup mango (one hole mango), diced
- 1/2 cup red bell pepper (about half a red pepper), diced
- 1/4 cup scallion (include green and white parts), minced
- 1/4 cup cilantro, minced
- 2 cloves garlic, minced
- 1/2 or 1 tsp. (mild or hot) habañero pepper, seeded and minced*
- 2 oz. fresh lime juice (juice a whole lime)
- 1 Tbsp. light brown sugar
- 1 Tbsp. white wine vinegar
- Salt to taste (2-4 tablespoons)
In a large mixing bowl, combine pineapple, mango, red pepper, scallions, garlic, and habañero. Stir in lime juice, brown sugar and vinegar. Salt to taste. Just before serving, stir in cilantro. The salsa can be made up to six hours in advance. Store in refrigerator. Serve at room temperature with corn chips or over fish or chicken.
* Be very careful when chopping habañero peppers, as they have very high levels of capsascin (a chemical that causes a burning sensation). Please consider using latex or vinyl gloves when chopping habañeros, and wash your hands, knife and cutting surface immediately after handling. Do not touch your hands to your face or anything else when handling these spicy peppers!
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