I’ve kept this five minute winner in my back pocket for a decade now when I really want to knock people’s socks off. Fresh, incomparably bright in both colour and flavour; there is something almost ambrosial about this fresh salsa that is packed full of ripe tropical fruits. It pairs well with black bean burritos, in tacos, on top of salads or as a snack with sliced bell peppers, or corn and plantain chips. I hope you love it as much as I have for all these years.
The level of spice can be controlled on your end; A quarter of a jalapeño will produce a mild salsa. If you’re not sure where you fall on the spectrum, start with a quarter, mix, taste and repeat. It will keep for a couple of days in the fridge, tops, so use as quickly as you can (not that I think you’ll be able to stop yourself).
Mango-Pineapple Salsa
Makes ~ 2 cups
1/2 cup diced fresh pineapple (make sure it is ripe)
1/2 large mango, peeled and diced
1/2 cup diced tomatoes (I like to use cherry tomatoes)
1/2 cup red onion, diced
3 tablespoons lime juice
1 jalapeño pepper, diced, seeds included
Large handful cilantro, stem included, chopped roughly
1/4 teaspoon salt, or more to taste
Combine all ingredients in a bowl and toss to combine. Taste for seasoning and adjust to your preferences – that might be more lime juice, more spice or more salt. Marvel at the wonder you have just created.
