pineapple and mango salsa
Don’t you just want to dive into a bowl of this right now? I mean, “WOW!” And it’s as good as it looks — no better! It was good before I added the secret ingredient. After — well. Oh my Lord – flavor bomb!
You really can’t go wrong with this combination — sweet-tangy pineapple and syrupy perfumed mango with colorful, crunchy bell peppers and a little heat from onion, jalape?o and red chili pepper. Yum!
As I was dicing the fruit, I found myself popping any imperfect or uneven segments into my mouth (for quality control). Eventually I was standing over the sink with the remains of the mango pit, slurping and scraping every bit of flesh from the oval-shaped seed. It wasn’t pretty, but I was still reveling in the flavor when I finally wiped my chin with a wet paper towel.
I probably should have accounted for those five minutes in the recipe, because undoubtedly, you’ll suffer the same fate. To the fruit and peppers, I added the zest and juice of a lime along with a handful of chopped cilantro and mint for a fresh herbal pop.
But the secret ingredient is the ginger. Actually – the ginger juice. Ginger juice??? Yes. The juice is so concentrated that if you put a drop on your tongue it reacts like a a hot pepper. It’s zippy and peppery all at the same time and it takes this salsa from “that’s nice dear” to “slap yo Momma” good!
pineapple and mango salsa
- 1 mango peeled, cut into a 1/4" dice
- 1/2 cup of fresh pineapple cut into a 1/4" dice
- 1 red baby bell pepper cut into 1/4" dice or 1/4 of a whole bell pepper
- 1 orange baby bell pepper cut into 1/4" dice or 1/4 of a whole bell pepper
- 1 yellow baby bell pepper cut into 1/4" dice or 1/4 of a whole bell pepper
- 1/4 cup red onion finely diced
- 1 jalapeño seeded finely diced
- 1 red chili pepper seeded, finely diced
- 1 lime zested and juiced
- 3 tablespoons chopped fresh cilantro leaves
- 1 tablespoon chopped fresh mint leaves
- 1 1 " knob of ginger peeled
In a medium bowl combine the diced, mango, pineapple, bell peppers, red onion, jalapeño and chili pepper. Toss to combine.
Add the lime zest and juice, cilantro and mint. Toss to combine.
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.
Taste for seasonings adding salt and freshly ground pepper if desired.
Serve with chicken, pork, fish or shellfish.