I am a salsa girl—hit me with all the spicy goodness! But why are tomatoes always the star? Frankly, I’m a little tired of it. It’s high time we gave fruit the kick it deserves. Bring on the pineapple and mango, and say hello to this exciting salsa!
Pineapple Salsa
4 cups diced pineapple (about 1 medium pineapple)
2 cups diced mango (about 2 large mangoes)
1/2 cup minced red onion
1 small jalapeño pepper, finely diced
1/2 cup diced red bell pepper
1/4 cup chopped fresh cilantro
Juice of 1 large lime
1 teaspoon salt
Tortilla chips, for serving
Cook’s Tip To serve your salsa in the pineapple, slice the pineapple in half lengthwise. Cut around the edges of the pineapple, being careful not to pierce through the rind, to remove the inside of the fruit before dicing. After Step 1 below, spoon salsa into pineapple shell, place on serving platter and continue to Step 2.
1. In a large bowl, combine pineapple, mango, onion, jalapeño, bell pepper, cilantro, lime juice and salt. Gently stir together to incorporate.
2. Refrigerate at least 30 minutes.
3. Serve chilled with tortilla chips.
Serves 8.
