This salsa is a bright taste of summer any time of year – fragrant ripe pineapple and mango tossed with chilies and jalapeno – Delish! —garlic and zest
ripe mango, cut into 1/4" dice
ripe pineapple, cut into 1/4" dice
red baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice
orange baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice
yellow baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice
red onion, finely diced
jalapeño, seeded, finely diced
red chili pepper, seeded, finely diced
lime, zested and juiced
chopped fresh mint leaves
chopped fresh cilantro
1" knob of ginger, peeled
In This Recipe
In a medium bowl combine the diced, mango, pineapple, bell peppers, red onion, jalapeño and chili pepper. Toss to combine.
Add the lime zest and juice, cilantro and mint. Toss to combine.
Use a microplane grater to grate the ginger onto a cutting board. Carefully scoop the ginger pulp into your hand or into a fine mesh sieve. Squeeze the pulp over a small bowl to capture all the ginger juice. Discard the ginger solids. Add the juice to the salsa and toss to combine.
Taste for seasonings adding salt and freshly ground pepper if desired. Excellent with tortilla chips, or served with chicken, pork or seafood.