Mango-Pineapple Salsa Recipe
This is a refreshing, easy to make salsa that tastes great with meat, fish or by itself. Change it to match what you have at home. No mangoes, no problem, use peaches or nectarines. Don’t have cucumbers ? Add something else crunchy like celery, rainbow chard stems or green papya. Like your salsa spicy? Add more chiles. Tastes great the next day as well.
1/4 c. Fresh Coriander, Chopped
1/2 c. Cucumber
1/4 c. Pepper (Red, Orange or Yellow)
Zest and juice from one Lime
1/2 Spicy Pepper or Chile (jalapeno, sereno)
1/2 t. Cumin (feel free to add more)
1/2 t. Ground Coriander (feel free to add more)
Salt and Pepper to Taste
- Cut mango, pineapple, pepper, and cucumber into 1/2″ cubes – I like my salsa chunky. Place in a bowl big enough to mix everything in.
- Add zest and juice to the bowl,
- Add all the herbs, spices, and chile and mix.
- Refrigerate for 1/2 hour for flavors to meld.