This bright, refreshing, uncooked salsa pairs well with grilled chicken, pork, fish and shellfish. It’s also tasty with quesadillas and sandwiches. Save the extra pineapple to freeze for breakfast smoothies or to grill for dessert. For a shortcut, use pre-sliced pineapple and mango available in many stores.
1/2fresh ripe pineappleuse the other half for smoothies or dessert
1mangopeeled and cubed small
¼small red onionfinely diced
½red bell pepperdiced small
1jalapenoseeded and minced fine
2 tablespooonsCilantro or mint leaveswashed, dried and chopped fine, to taste
With a sharp, heavy knife, cut the top and bottom off of the pineapple. Set it on its bottom end and cut in half vertically top to bottom. Use half for the salsa and save the other half for another use. Cut the half into long quarter wedges. Lay a wedge flat on its side and trim off the tough center core. Next, lay the wedge rind side down and run a thin knife close to the rind cutting away the flesh. Cut the long strips again into several long thin slices and dice small. Place in a bowl. See photos in post for visual help.
Peel the mango with a sharp vegetable peeler. Cut flesh from the large oval center. Dice small and add to the pineapple.
Add the onion, chives and peppers to the bowl. Gently toss salsa and add lime juice, herbs and salt. Taste for flavor and make any personal adjustments preferred.
Recipe from Chef Sally Cameron of AFoodCentricLife.com