Author Notes
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
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Ingredients
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1
ripe mango, cut into 1/4" dice
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1/2 cup
ripe pineapple, cut into 1/4" dice
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1
red baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice
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1
orange baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice
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1
yellow baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice
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1/4 cup
red onion, finely diced
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1
jalapeño, seeded, finely diced
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1
red chili pepper, seeded, finely diced
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1
lime, zested and juiced
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1 tablespoon
chopped fresh mint leaves
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3 tablespoons
chopped fresh cilantro
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1
1" knob of ginger, peeled
Directions
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In a medium bowl combine the diced, mango, pineapple, bell peppers, red onion, jalapeño and chili pepper. Toss to combine.
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Add the lime zest and juice, cilantro and mint. Toss to combine.
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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.
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Taste for seasonings adding salt and freshly ground pepper if desired. Excellent with tortilla chips, or served with chicken, pork or seafood.
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