August 4, 2012

Pineapple Mango Salsa

This is not your typical salsa. It is very tropical, chunky, and more sweet than tomato-based salsas. It has a lot of variety, too; no bite is ever the same. There is the sweetness of the pineapple, sharpness of the onion and ginger, spiciness from the jalapeño, and tanginess from the lime juice. I grill the pineapple to bring out some of the natural sweetness in addition to adding a bit of charred (but not burnt) flavor. Since it is both sweet and spicy, I use it on more than just chips. This salsa is fantastic on fish, grilled chicken, shellfish, and more. As with most salsas, you can always adjust the ratios of the ingredients to fit what you prefer. This salsa is as delicious as it is unique!

1 Pineapple
2 T Oil
2 Mangos
1 Red Bell Pepper
1 Red Onion
1/3 Cup Chopped Fresh Cilantro
1/3 Cup Olive Oil
2 T Fresh Grated Ginger
2 Jalapeños
3 Limes
4 tsp Sugar

Peel and core the pineapple. Cut into 1/4" thick rings and brush with the oil. Grill until grill marks appear.

Peel and pit the mango. Dice. Dice the bell pepper. Mince the onion and jalapeño. Dice the pineapple rings once cool.

Whisk the olive oil, ginger, the juice of the limes, and the sugar together.

Combine the pineapple, mango, bell pepper, onion, cilantro, and jalapeños. Stir in the olive oil mixture and let sit overnight before serving.

Recipe Adapted from Susanna Goihman

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