Honey Ghee and Me

Tropical Fruit Salsa

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I’m a crazy salsa fanatic.  I’ve even been known to eat the stuff right from a spoon… it’s true, I like it that much.  Literally, salsa just means ‘sauce’ in Spanish, but we typically think of spicy chunky sauces with lots of lime and spice when referring to them.  I love all salsa varieties… from green tomatillo to roasted red pepper to tropical fruit goodness- it’s all delicious.  As it’s now officially spring, with fresh produce filling the markets and the sunshine peeking its way out, a fresh tropical salsa is the perfect way to add some refreshing spicy flair to many dishes.  Atop some grilled chicken, scooped into tacos and burritos, smothering salmon or your favorite white fish, or simply snacked on with a heap of salted chips, this salsa is the perfect blend of sweet, spicy, and refreshing.
 
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I recently made this salsa to accompany some coconut-encrusted sea bass and coconut rice… it was so good!  That recipe is actually in my new ebook that just came out on March 28th!  Click HERE to get it 🙂

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makes approx. 4 cups

INGREDIENTS

1 cup chopped mango

1 cup chopped pineapple

3 tbsp minced jalapeno or serrano pepper, seeds removed (unless you want it extra spicy!)

1/3 cup finely minced bell pepper (I use  mix of yellow and red)

1/2 cup diced red onion

1/2 cup chopped cilantro leaves

2 tbsp minced garlic

1 lime, juiced

1/4 tsp salt

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DIRECTIONS

Finely chop the fruit, herbs, and veggies

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Add the fruit, peppers, garlic, onion, and cilantro together in a bowl

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 Squeeze in the lime juice and add salt- taste and adjust seasonings as desired

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That’s it!  Serve alongside fish, tacos, chicken, or chips!

Refrigerate any extra in an air-tight container… it will stay fresh for up to three days

(though I doubt it will last that long) 😉

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Comments

  1. What radiant colors you have here! I am sharing this recipe with your permission on my Simple Solutions Series for May. It’ll publish on 5/5/14! =) I really love the flavor profile you came up with!