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
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