Pineapple Mango Salsa

This vibrant yellow and green fruity salsa can be consumed in a variety of ways. You can eat it by itself with a spoon or chips, or it can be the topping to a grilled chicken or fish sandwich. Spooned onto the top of a cheese quesadilla and served with a cold beer makes it the perfect snack to watch a game with. Really there isn’t anyway wrong way to eat this salsa! If you plan on taking the salsa to a tailgate, BBQ, or picnic, prepare it the night before and refrigerate it overnight. Transport it to your event in a cooler and stir prior to serving! Salsa is a great way to take advantage of spring and summer produce, so this is just the first of many salsas that Sally will create this year!

Pineapple Mango Salsa

1 1/2 cups chopped fresh pineapple
1 cup chopped mango
1 cup chopped yellow tomato (pulp removed)
1/2 cup chopped vidalia onion
1/2 cup chopped cubanelle pepper
1/4 cup chopped poblano pepper
3 tablespoons fresh lime juice
1 tablespoon finely chopped jalapeno pepper (seeds removed)
1 teaspoon freshly grated lime zest
1/2 teaspoon salt
 In a medium bowl add the pineapple, mango and tomato. Toss. Add the onion, peppers, lime juice and jalapeno. Toss to blend. Add the lime zest and salt. Stir. Let salsa stand for 15 minutes to allow the flavors to blend. Serve immediately or chill in refrigerator for up to 2 days.
©Photography Taylor Mathis
©Recipe Sally James
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