Mango Pineapple Salsa is a delicious twist on a classic. Fresh, sweet, and colorful, this salsa is perfect with tortilla chips or as a topping for grilled chicken or fish.
1-2finely diced jalapeños(seeds and membranes removed)
½cupfinely diced red onion
½cupchopped cilantro
1lime(juiced)
Kosher salt(to taste)
Instructions
Dice the mangos and pineapple. Add to a mixing bowl. (Notes 1 and 2)
Dice the jalapeños and transfer them to the mixing bowl. (Note 3)
Dice the red onion and chop the cilantro. Add this to the mixing bowl and toss everything to combine.
Add the lime juice and toss to combine. Taste and season as needed with salt.
Serve immediately or cover and refrigerate for up to 5 days.
Notes
To dice the mango - with the stem on top, move out about ¼ inch from the stem and make a cut from top to bottom. Repeat this cut on the other side. You will have two halves. Take one piece and make parallel cuts through the flesh to the skin, without cutting through the skin. Turn the mango 90 degrees and make another set of cuts. The cuts will look like a diamond pattern. Scoop out the flesh using a spoon or fold the mango back, popping the cut cubes of mango forward. Use a small paring knife to separate the fruit from the skin. Repeat with the other half.
To dice the pineapple - Cut the top and bottom off of the pineapple. Stand the pineapple upright and working your way around the pineapple, cut the skin off from top to bottom, following the shape of the fruit. Cut the pineapple in half, lengthwise from top to bottom. Cut each half in half again so you have four pieces. Remove the core from each piece by cutting at an angle. Cut each piece in half again. Then cut crosswise to create chunks.
To dice the jalapeños, cut off the stem. Cut the jalapeño in half lengthwise Remove the seeds and membrane. Cut long thin strips, then cross-cut to dice into small pieces.