This recipe was created in partnership with The Local Love Project.
The sweetness of this Salsa will really compliment the saltiness of tortilla chips and make a great backyard dip. For a fancier plate, you can use it as a garnish on a filet of fresh grilled or to top off a homemade fish taco. You can gauge how spicy you want it to be, as well as how fine or chunky of a salsa you would like.
For me, I like to leave the skin on the mango, giving the salsa a unique texture.
Ingredients
- 2 ½ cups fresh pineapple, diced into small pieces
- 2 ½ cups peeled mango, diced into small pieces
- ¾ cups green onion, sliced into small pieces
- ¼ cup fresh cilantro leaves, chopped
- ¼ cup fresh lemon or lime juice
- 1/8 teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- 1 pinch kosher salt
- Optional: 1 jalapeno, seeded and diced
Preparation
Prepare the pineapple by using a sharp knife and removing the rind and hard middle section of fruit.
For mango, use a vegetable peeler and remove skin. Slice the fruit off of large seed and then slice each fruit into small dice size.
For a spicy option, add the jalapeno, chopped. The seeds are the spiciest part of the vegetable, so if you want less spice, remove the seeds. For a spicier result, remove the stem and use the whole pepper. You can also use any pepper you like in place of the jalapeno.
Once all ingredients are all prepared, gently fold them together. Allow to sit in refrigeration for an hour, or up to 1 day. This allows fruit to macerate and develop a full bodied and balanced flavor.
