Over the course of the week this recipe has evolved. With the addition of pineapple to the mango and tomato, the fruit trilogy offers a full spectrum of sunset colors, as the summer, too, begins to wind down. No one who has been following my submissions this summer will be surprised at my primary ingredients here with this salsa: heirloom tomatoes and mango. Select different color and size heirloom tomatoes: Green, yellow, red, or black; the black prince is one I used. I would avoid perhaps orange tomatoes just because they would blend in too much with the mango, and it is reassuring to anticipate the flavor distinction. I used champagne mango, but Keitts would be great. I now am including small chunks of diced fresh pineapple, about 1/8 to 1/4 inch big, a great complement to the other flavors. I recommend the ratio of diced sizing to be something like 1/16"size pieces for the jalapeno, 1/8" for red onion, 1/4" for mango and 1/2" for tomato. You can enjoy this salsa with chips, on the side, or on top of grilled steaks-beef and fish alike, chicken and pork, as well. This is particularly nice with feta cheese, or it could accompany other fresh cheeses. I have recently served this with a Bulgarian sheep's milk feta. This would be great on a toasted cheese baguette, or also refreshing with a chicken or ham sandwich. Determine the best size chop of the fruits for your purpose, smaller or larger than what I suggest. This keeps well all week long. Each time you serve it, you can add a fresh squeeze of lime and more fresh chopped herbs (mint and cilantro), plus a tad more sumac and salt. —Sagegreen
heirloom tomatoes of varying colors and interest (see a bowl of my selections)
Use the handy porcupine method to chop the mango into 1/2 inch pieces. See the video with the tomato-mango lassi recipe on an earlier Food52 blog for Merrill's very capable demonstration.
Dice your tomatoes into similar sized pieces. Cut the fresh pineapple into small chunks. Bruise and chop your fresh herbs.
Chop the jalapeno pepper if you are including one and the red onion into finer pieces, more like 1/4 inch size.
Combine all these ingredients in a bowl. Sprinkle with the salt. Squeeze the juice of the lime onto the salsa. Gently toss. Sprinkle with the ground sumac. If you do not have access to the sumac, you can use lemon zest. Chill at least 2 hours. The flavors will be even nicer the next day. Serve with fresh lime wedges, chopped herbs, and light sprinkles of sumac and salt.