It's time to take your salsa inspiration to the tropics. This time, pineapple and mango star in a sweet, acidic, and spicy salsa that goes great on grilled fish tacos and tortilla chips alike.
There's no roasting or cooking involved, but this hand-chopped salsa will help you practice your knife skills! Keep reading for the salsa recipe.
- 1/2 pineapple, small diced
1 mango, small diced
2-3 medium green jalapeños, ribs and seeds removed, diced small
1/2 red onion, diced small
1 red bell pepper, seeds removed, diced small
1 large tomatoes, diced small
2-3 ripe but firm avocados, diced small
1/4 bunch cilantro, leaves only
Salt and black pepper
- Combine all the ingredients in a large bowl. Mix gently to avoid mashing the avocados and fruit. Add salt and pepper to taste.
- Refrigerate to chill the salsa. The acidic juice from the pineapple will keep all the ingredients fresh and colorful. Serve with tortilla chips or pita chips.
- Condiments/Sauces, Salsa
- Serves 8-12
- Cook Time
- 1 hour
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